I love soups. Love making my mama’s old recipes or experimenting with new ones. This rice and corn soup is something my mom used to make for me as a child when I get sick.
The recipe is simple and basic to make while the result is a light and heartwarming soup. Something like a chicken noodles soup of some sort, but with a twist.
You will need:
- 4 cups chicken stock
- 1 chicken breast, cooked and shredded
- 1 cup corn
- 2 tablespoon short grain rice
- 1 tablespoon chopped onion
- 2 teaspoon butter
- 1 tablespoon lemon juice
Start by melting the butter. Then add the onions and cook until translucent.
Add the chicken stock and bring it to a boil.
Then add the rice and keep boiling until the rice is cooked, about 10 minutes.
Once the rice is cooked, add the corn.
Then add the shredded chicken and boil for 5 to 10 mins. Take the soup off the heat, then add the lemon juice.
Happy cooking, and as we say in Arabic “Sahha Wi Afia”