Carrot, corn and chicken soup

Carrot, corn and chicken soup


  • ½ tsp oil
  • 1 onion, finely chopped
  • 8 cups water
  • 1 tsp stock powder
  • 2 carrots, diced
  • 1 cup brown rice
  • 2 cups sweet corn kernels (cut the corn kernels from the corn cobs)
  • 2 cups shredded cooked chicken.


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 corn and cooked chicken and cook for a further 5 minutes.

Optional: Sprinkle with parsley to serve.

Recipe from

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