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 clove garlic cloves
• 2 tbsp soy sauce
• 1 tsp ground ginger

Method

1. 1

   Place the whole chicken thighs, sliced carrot, garlic and ground ginger into a large pot with the stock.

2. 2

   Bring to the boil and simmer for 15 minutes until the chicken is cooked through.

3. 3

   Remove the chicken thighs, shred the meat with two forks and return to the pot.

4. 4

   Add the rice and sweetcorn, and simmer for 12 minutes until the rice is tender.

5. 5

   Stir in the soy sauce, season to taste and serve.