Name: Chicken sweet corn and rice soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 30 gram butter; 1 small onion, finely chopped; 2 tablespoon plain flour; 4 cup chicken stock; 1 cup leftover chopped barbecued chicken; 300 gram can corn kernels, drained; 1/2 cup cooked rice; 2 stalks celery, finely chopped

Chicken sweet corn and rice soup

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

30 gram butter

1 small onion, finely chopped

2 tablespoon plain flour

4 cup chicken stock

1 cup leftover chopped barbecued chicken

300 gram can corn kernels, drained

1/2 cup cooked rice

2 stalks celery, finely chopped

Method

1.Melt butter in medium saucepan on medium heat. Saute onion 1-2 minutes, until tender, being careful not to let it brown. Stir in flour and cook 1 minutes. Remove from heat.

2.Gradually pour in stock, whisking until smooth. Return to heat and bring to the boil, stirring. Reduced heat to low and simmer 4-5 minutes.

3.Add barbecued chicken, corn, rice and celery. Stir well and simmer gently 3-5 minutes, until heated through.

Try adding a splash of soy sauce just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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