Carrot, chicken and corn soup
This tasty soup provides a quick-to-make meal packed full of flavour.
½ tsp canola oil
1 onion, finely chopped
8 cups water
1 tsp stock powder
2 carrots, diced
1 cup brown rice
2 cups corn kernels
2 cups cooked chicken,
1 Tbsp chopped fresh parsley, for garnish
Heat oil in a large saucepan and cook the onion until soft.
Add water, stock powder, carrots and brown rice.
Cook for 30 minutes until the rice is soft.
Add the corn and chicken and cook for 5 minutes, adding extra water if required.
Sprinkle with parsley to serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.8g|