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Chicken and Corn Rice Soup
Diabetes Friendly Recipe
Healthy recipe for people with diabetes.
Low GI Recipe
Healthy recipe with a low glycemic index.
Low fat Recipe
Healthy and delicious low fat recipe.
Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates.
Dairy Free Recipe
Dairy free recipe for people with lactose intolerance.
Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
The % daily values are based on a diet of 2000 calories per day
These are approximate values.
Recipe posted on: 10 August 2010
Diabetes Friendly RecipeHealthy recipe for people with diabetes.
Low GI RecipeHealthy recipe with a low glycemic index.
Low fat RecipeHealthy and delicious low fat recipe.
Low carbohydrate RecipeHealthy and flavoursome recipe low in carbohydrates.
Dairy Free RecipeDairy free recipe for people with lactose intolerance.
Gluten free RecipeGluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products.
Heart Healthy RecipeHeart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
This is a filling soup that is a variation on the traditional chicken and corn soup, with a few extra flavours and nutrients.
Ingredients
- 1/4 cup jasmine rice (or any long grain rice)
- 4 cups chicken stock
- 2 skinless organic chicken thigh or breast fillets, coarsely chopped
- 2 medium carrots, julienne into 5cm strips
- 1 red capsicum, sliced into 5cm strips
- 125g frozen (or canned or fresh) corn
- Handful of coriander leaves, chopped
Method
- Add the chicken stock to a heavy, iron-based pot.
- Add the rice and bring to the boil, covered with the lid.
- Once the water has reached the boil, reduce the heat and simmer for about 10 minutes or until the rice is softened.
- Add the chicken, carrot, capsicum and corn and cook on a medium heat for a further 30 minutes.
- Serve garnished with the coriander.
Always buy organic chicken, as it is tastier and better for you.
Advertisement| Nutrition Information | Amount | % Daily Value |
|---|---|---|
| Calories | 225 | 11.3% |
| Calories from fat | 15 | 6.6% |
| Total fat | 6.7 g | 9.8% |
| Saturated fat | 2.0 g | 10.2% |
| Cholesterol | 79 mg | 26.2% |
| Sodium | 414 mg | 17.3% |
| Carbohydrate | 19.3 g | 8.6% |
| Dietary fibre | 1.8 g | 6.0% |
| Sugars | 5.6 g | n/a |
| Protein | 21.2 g | 14.1% |
These are approximate values.
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