Chicken and sweet corn soup

Preparation time:
15 mins
Cooking time:
12 mins
Serves:
4
Our favourite recipe for our favourite winter soup

Ingredients

1 litre (4 cups) chicken consomme
1 cup water
2 large chicken breast fillets (250g each)
1 tblsp light soy sauce
2 tsps finely grated fresh ginger
2 cloves garlic, crushed
420g can creamed corn
310g can corn kernels, drained
1 egg, lightly beaten
5 green spring onions, finely sliced
Salt and freshly cracked black pepper, to taste
Extra finely sliced green spring onions and sliced red chilli, to garnish

Method

1 Place consomme, water and chicken in a large saucepan. Bring to boil. Simmer for about 7 minutes, or until chicken is cooked through. Remove chicken. Strain cooking liquid into a large bowl. Return to same pan. Set aside.

2 Cool chicken slightly before finely shredding.

3 Add soy, ginger and garlic to reserved chicken liquid in pan. Bring to boil. Stir in creamed corn, kernels and shredded chicken. Simmer for 5 minutes.

4 Return soup to boil. Stir in egg and spring onions. Season.

5 Serve soup garnished with extra spring onions and chilli.

New Idea Food Director Barb Northwood says: With the weather getting cooler, this delicious soup is perfect to have on hand. You can cook the chicken in the consomme the day before and refrigerate it, or if you’re looking for a shortcut, replace the chicken breasts with a barbecued chook. It freezes well in individual portions too, just omit the egg.

Notes

Tip: For a change, try adding a 175g packet Singapore noodles to the soup. Just prepare noodles according to the packet instructions, then stir in with the corn.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Benito Martin

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