Chicken Soup with Rice and Vegetables

Method

Tap a step when it's done.

1. 1Preheat oven to 180°C/160°C fan forced.
2. 2Place chicken on oven tray. Drizzle with oil and season with salt and freshly ground pepper. Cook for 40 minutes or until cooked through (depending on size of cutlets). When cooked, cool slightly and then shred the meat. Set aside.
3. 3In a large saucepan, fry onion, carrot and garlic in a little oil until onion starts to soften. Add 4 cups chicken stock and crushed tomatoes. Bring to the boil. Add rice, bay leaves and thyme. Boil gently until rice is cooked, about 20 minutes, stirring occasionally.
4. 4Add corn, peas and shredded chicken. Season to taste.
5. 5Add more stock as required.
6. 6Serve with crusty bread and enjoy.