Darren Purchese's chicken, sweet corn and rice soup

For a warming meal, try our chicken, sweet corn and rice soup. This classic comfort food recipe is a tasty addition to your midweek menu.



Note: + cooling time



  • 200g jasmine rice, rinsed, drained
  • 2 chicken breast fillets
  • 2 chicken marylands (or 700g chicken pieces on the bone)
  • 10g ginger, peeled, thinly sliced
  • Pinch of salt
  • 4-5 spring onions, thinly sliced, white and pale green parts separated from dark green parts
  • 2 corn cobs, husks and silk removed
  • 8 cups (2L) chicken stock


  • Thinly sliced ginger, to serve
  • Ground white pepper, to serve
  • Sesame oil, to serve
  • Coriander leaves, to serve
  • Light soy sauce, to serve
  • Thinly sliced red chilli (optional), to serve



Place the rice, chicken, ginger, salt and dark green parts of the spring onion in a large heavy-based saucepan.


Use a small serrated knife to cut down the side of the corn to release the kernels. Add corn to the pot with the stock. Bring to the boil over medium heat. Reduce heat to low and simmer for 30-40 mins or until the mixture reduces slightly.  


Transfer the chicken to a heatproof bowl and set aside to cool slightly. Use two forks to coarsely shred the chicken, discarding skin and bones.


Return chicken to the pan and stir until combined and heated through. Divide the soup among serving bowls. Top with the white and pale green parts of the spring onion and other garnishes of your choice to serve. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.