Chicken and Corn Rice Soup
1/4 cup (50 g / 1 2/3 oz) jasmine rice
4 cups (1 litre / 32 fl oz) reduced salt chicken stock
2 skinless chicken thigh fillets, chopped
1 medium carrot, diced
1 medium celery stick, diced
125 g (4 oz) can creamed corn
1. Put the rice into a heavy-based pan and add the stock. Bring to the boil, then reduce the heat to medium and cook for 10 minutes or until the rice is soft and the liquid is soupy.
2. Add the chicken, carrot, celery and corn and cook for 30 minutes.