1 onion, finely diced
2 teaspoons chicken stock powder (we used Massel)
2 small chicken breast fillets
2 sweet corn cobs, husks removed
1/4 cup risoni or medium-grain rice
200g sugar snap peas, trimmed and halved
8 asparagus spears, thinly sliced diagonally
1. Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 min. Add stock powder and 5 cups boiling water. Bring to the boil.
2. Add chicken fillets and sweet corn. Simmer gently for 10 min or until the chicken is cooked. Remove chicken and corn. Set aside to cool slightly.
3. Add risoni to stock. Simmer for 10 min. Meanwhile, shred the chicken breast and cut the corn kernels from the cob. Return to the soup with the sugar snap peas and asparagus and simmer for 2 min. Divide soup between serving bowls. Garnish with chopped fresh parsley.