Chicken & Corn Soup

• Chicken thigh(600 g)
• Onion(1)
• Garlic(4 cloves)
• Carrot(2)
• Celery(2)
• Tomato paste(2 tbsp)
• Corn(300 g)
• Steamed Rice(120 g)
• Chicken Broth(1.2 L)
• Olive oil(1 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lime(1)
• Coriander(15 g)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, and finely chop the {Carrot} and {Celery}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt}, and cook until softened. Stir in the {Garlic}, {Cumin}, {Paprika}, {Oregano}, and {Tomato paste} for the last minute.

   ~8 min

3. 3

   Add the {Chicken thigh}, {Chicken Broth}, {White rice}, {Corn}, remaining {Salt}, and {Black pepper}. Bring to a boil, then reduce to a gentle simmer.

   ~5 min

4. 4

   Simmer for 20 minutes, until the {Chicken thigh} is cooked through and the {White rice} is tender. Lift the chicken out, shred it with two forks, then return it to the soup.

   ~20 min

5. 5

   Squeeze in the juice from the {Lime}. Ladle into bowls and finish with chopped {Fresh cilantro} if using.

   ~3 min