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  • 1 tbsp olive oil
  • 1/2 medium onion (50g) chopped
  • 1 medium carrot (85g) diced
  • 650 ml good chicken stock
  • 1/2 tsp fresh thyme leaves
  • 50 g frozen peas
  • 85 g tinned sweetcorn
  • 55 g cooked rice
  • 110 g cooked chicken
  • salt & pepper


  1. Sauté the onion in the oil gently, for about 5 minutes.
  2.  Add the carrot, stock and thyme and simmer for 4 to 5 minutes or until the carrot softens.
  3. Add the peas and sweetcorn and simmer for 3 minutes.
  4. Shred the chicken into pieces and add to the soup, together with the cooked rice and simmer for 2 minutes to reheat.
  5.   Season with a little salt and pepper.
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