Poached chicken and rice broth

Method

1. Pour the beef consommé soup into a large pan and add the chicken breasts. Bring to the boil, then cover and simmer for 6 minutes.
2. Add the rice and baby vegetables. Stir through the harissa paste, then simmer for a further 5 minutes, until the vegetables are tender and the chicken cooked through.
3. Remove the chicken with a slotted spoon and thickly slice. Spoon the broth and rice into 2 bowls, top with the sliced chicken and scatter over some fresh tarragon leaves.
4. Serve with some crusty bread, if you like.