Corn can be safely added to the soup in any form – fresh on the cob, canned or frozen. The only thing that changes is the time of its preparation. But the soup with rice is prepared quickly, so even this does not matter in principle.
Ingredients
- Chicken broth - 2 l
- Corn - 300 g
- Potatoes - 3 pieces
- Onion - 1 piece
- Fig - 80 g
- Greenery - 4 twigs
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Bring the broth to a boil and add the chopped potatoes and rice.
Boil for 5-7 minutes and add chopped onion and corn.
Boil the soup for about 5 more minutes, add chopped herbs and spices, and cook until the ingredients are ready.
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