Balanced Chicken Breast and Veggie Soup

Nutrition per serve

Ingredients

• 125g brown rice
• 2pcs carrot
• 1pcs small sweet potato
• 1pcs pak choy
• 2clov garlic
• 300g chicken breast fillet
• 1pcs chicken-style stock cubes
• 875ml (3½ cups) boiling water
• 10ml vegetable oil
• 30ml soy sauce

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add 100g (½ cup) rice* and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, cut the carrots into 2cm chunks. Peel the sweet potato and cut into 2cm chunks. Thinly slice the pak choy. Crush or finely chop 2 garlic cloves. Thinly slice the chicken. Crumble the stock cubes into a heatproof jug. Add 875ml (3½ cups) boiling water and stir to dissolve.
3. Step 3 — Cook veggies and chicken
   Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Cook the carrot, sweet potato and garlic, stirring, for 5 mins or until golden. Increase the heat to high, add the chicken and cook, stirring, for 2-3 mins until browned.
4. Step 4 — Simmer soup
   Add the stock and 2 tbs soy sauce to the chicken mixture and bring to the boil. Reduce the heat to medium-low and cook for 8-10 mins until the chicken is cooked through and the vegetables are tender.
5. Step 5 — Serve up
   Add the pak choy and cooked rice to the soup and cook for a further 1-2 mins until the pak choy is tender. Remove the pan from the heat, then season with pepper. Divide the soup among bowls and enjoy!
6. Step 6 — Make it yours
   Chilli lovers, scatter over chopped bird's eye chilli to serve, or ramp up the freshness with some chopped coriander leaves.

Allergens

Sojabohnen