Chicken & Brown Rice Soup

Method

1. 1Shred the breast meat off the chicken and set aside.
2. 2In a med sized pot, sauté onion in olive oil for 5 mins, then add the chilli. Add the diced celery, carrot and cook a further 5 minutes stirring.
3. 3Now add the zucchini, garlic, and bay leaf, oregano, paprika, chicken stock and water. Then add the dried brown rice, stirring so it doesn’t stick to the bottom of pan. Simmer for 10 mins stirring occasionally.
4. 4Check to see if the rice is cooked, if not continue to simmer. If it is cooked then add the corn kernels and chicken and simmer for a couple of minutes until they have heated through. Season with S&P.
5. 5Serve immediately.