Chicken and veg soup

Chicken and veg soup recipe!

Wholesome, light, and with a hint of chilli, this chicken soup is packed full of asian greens and spices. Sure to warm you from head to toe, this is a recipe you’ll use over and over again!

Ingredients:

2 teaspoons rice bran oil

4 cloves garlic, sliced

1 tablespoon finely grated fresh ginger

½ teaspoon chilli flakes

2 litres (8 cups) salt-reduced chicken stock

300g chicken breast fillets, trimmed

1 cup brown rice

1 bunch baby pak choy (baby bok choy), shredded coarsely

2 medium (240g) carrots, cut into matchsticks

115g punnet baby corn, sliced diagonally

Small handful bean shoots

1 cup coarsely chopped fresh coriander

6 green onions (green shallots), finely sliced diagonally

Method:

Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.

Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.

Bring soup back to the boil; add the rice and cook until almost tender. Add pak choy, carrots, bean shoots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.

Meanwhile, shred the chicken. Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.