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Chicken and Corn Rice Soup

Recipe posted on: 10 August 2010

Chicken and Corn Rice Soup Rice

Recipe information

Serves: 4
Prep time: 15 minutes
Cook time: 40 minutes

Recipe nutrition

Calories: 225
Carbs: 19.3 grams
Protein: 21.2 grams
Fat: 6.7 grams

This is a filling soup that is a variation on the traditional chicken and corn soup, with a few extra flavours and nutrients.


  • 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 (or canned or fresh) corn
  • Handful of coriander leaves, chopped


  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 is tastier and better for you.

  Nutrition Information Amount % Daily
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%
The % daily values are based on a diet of 2000 calories per day
These are approximate values.


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