Chicken and Corn Rice Soup
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Makes: 4 portions
Preparation Time: 15 mins
Cooking Time: 40 mins
Ingredients
1/4 cup jasmine rice (or any long grain rice)
4 cups chicken stock
2 skinless organic chicken thigh or breast fillets, coarsely chopped
2 medium carrots, julienne into 5cm strips
1 red capsicum, sliced into 5cm strips
125g frozen (canned or fresh) corn
Handful of coriander leaves, chopped
Method
1. Add the chicken stock to a heavy, iron-based pot.
2. Add the rice and bring to the boil, covered with the lid.
3. Once the water has reached the boil, reduce the heat and simmer for about 10 minutes or until the rice is softened.
4. Add the chicken, carrot, capsicum and corn and cook on a medium heat for a further 30 minutes.
5. Serve garnished with the coriander.
Always buy organic chicken as it does not contain antibiotics, which are used on conventional chickens to make them grow bigger.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 225 | 11.3% |
| Calories from fat | 15 | 6.6% |
| Total fat | 6.7 g | 9.8% |
| Saturated fat | 2.0 g | 10.2% |
| Cholesterol | 79 mg | 26.2% |
| Sodium | 414 mg | 17.3% |
| Carbohydrate | 19.3 g | 8.6% |
| Dietary fibre | 1.8 g | 6.0% |
| Sugars | 5.6 g | n/a |
| Protein | 21.2 g | 14.1% |
