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Chicken Rice and Corn Soup

Ingredients

This Chicken Rice and Corn Soup is a simple dish that is packed with flavor. It's a great way to use up leftover chicken, and you can make it as mild or as spicy as you'd like. To make this soup, you'll need:

2 tablespoons of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 cup of cooked chicken, shredded
2 tablespoons of fresh parsley, chopped
1 teaspoon of dried oregano
1 teaspoon of paprika
1/2 teaspoon of ground cumin
4 cups of chicken broth
1 cup of cooked white rice
1 cup of frozen corn
salt and pepper to taste

Instructions

Making this soup is a breeze! Start by heating the olive oil in a large pot over medium heat. Add in the onion and garlic and cook until the onion is softened, about 5 minutes. Add in the shredded chicken, parsley, oregano, paprika, and cumin and cook for another minute. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.

Add in the cooked rice and frozen corn and continue cooking for another 5 minutes or until the corn is cooked through. Season the soup with salt and pepper to taste. Serve hot with a sprinkling of fresh parsley and a squeeze of lemon juice, if desired.

Nutrition

This Chicken Rice and Corn Soup is a delicious and healthy meal. It's packed with protein from the chicken and carbohydrates from the rice. The corn adds a boost of vitamins and minerals, and the olive oil provides healthy fats. Each serving of this soup provides approximately:

Calories: 300
Protein: 15g
Carbohydrates: 33g
Fat: 11g
Fiber: 3g
Sodium: 380mg

This soup is a great way to get in a nutritious meal that's both filling and flavorful. It's also a great way to use up any leftover cooked chicken you may have on hand. Enjoy!