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