Chicken, Sweetcorn and Rice Soup
Ingredients
- 400 g chicken thigh fillets
- 200 g tinned sweetcorn
- 150 g long grain rice
- 1200 ml chicken stock
- 2 carrot
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tsp ground ginger
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 26.3 g
- Carbohydrate
- 41.9 g
- of which sugars
- 5.5 g
- Fat
- 5.9 g
- of which saturates
- 1.4 g
- Fibre
- 3.1 g
- Salt
- 4.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the whole chicken thighs, sliced carrot, garlic and ground ginger into a large pot with the stock.
- 2
Bring to the boil and simmer for 15 minutes until the chicken is cooked through.
- 3
Remove the chicken thighs, shred the meat with two forks and return to the pot.
- 4
Add the rice and sweetcorn, and simmer for 12 minutes until the rice is tender.
- 5
Stir in the soy sauce, season to taste and serve.
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