Chicken and Sweet Corn Soup
Green
A warm soup packed full of flavour.
Ingredients
- Ingredient
- Amount
- Olive oil
- 2 tbsps
- Chicken breast
- 350 grams
- Onion
- 1 diced
- Carrot
- 1 diced
- Celery sticks
- 2 diced
- Garlic
- 2 cloves finely diced
- Fresh ginger
- 1 inch piece grated
- Frozen peas
- 1.5 cups
- Cornflour
- 2 tbsps
- Chicken style stock powder
- 2 tsps
- Water
- 750 mls
- Frozen corn kernels
- 1 cup
- Creamed corn
- 250 grams
- Salt and pepper
- To taste
Method
- Heat a large saucepan or stock pot and add oil, add the diced onion, celery and carrot cook until just soft.
- Add ginger and garlic and cook for 2 minutes.
- Add chicken breast and stock powder and water. Cook until chicken is cooked through and the vegetables are soft.
- Once the chicken is cooked, take out of the stock pot and put aside, add creamed corn and corn kernels to the pot.
- Shred the chicken using two forks and then add back to the soup mix.
- Mix cornflour with some of the water from the pot in a separate measuring jug. Gradually pour into the soup mixing until it thickens. If the soup becomes too thick, add water to thin out.
- Add peas, bring to the boil and season to taste.
- Wilt some garden greens into the soup if you have any. Garnish with fresh herbs such as coriander or parsley if available.
Serve with fresh or toasted bread rolls or cheesy garlic bread.