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Quick Chicken and Sweetcorn Soup

If I have been a teeny bit quiet, it's because my entire family is sick. Like ALL of them. And no-one will give me Prozac! Stephen has a lung infection, Kayla has bronchitis and Isabella has an ear infection. (I am absolutely fine, thanks for asking. I just need to figure out how to stop rocking and sobbing hysterically under my desk.)

Anyway, in my typically saintly manner - I have been soldiering on bravely while looking after my three (high-maintenance) patients. And have thankfully discovered a quick and easy Chicken Soup recipe that didn't smugly ask me to make my own chicken stock from scratch. Seriously, I'm lucky if I can even make my bed right now.

It's delicious and even better when eaten with hot crusty bread that has been slathered with butter (STOP JUDGING ME, TIM NOAKES!) It also takes just 20 minutes to make and has a slightly thick consistency that is almost like that of a chowder. Heaven!

Chicken-and-Corn-Chowder.jpg

Chicken and Sweetcorn Soup 

Ingredients

  • 25g butter
  • 200g boneless skinless chicken breast cut into cubes (leftover chicken can also be used)
  • 1 large onion peeled and finely chopped 
  • 3 - 4 large cloves of garlic
  • 600 ml chicken stock
  • 125 ml milk
  • 125 ml cream 
  • 340 g tin whole kernel corn, drained
  • Salt and freshly ground black pepper
  • 1 spring onion, trimmed and finely chopped
  • Squeeze of lemon juice
  • 2 Tablespoons of roughly chopped parsley


Method

  1. Melt the butter in a large saucepan on medium heat and add the onion, garlic and chicken. Cook gently for 8 - 10 minutes, stirring occasionally, unit the chicken and onion start turning light golden around the edges. If you're using pre-cooked or leftover chicken, just cook the onion and garlic and then add the meat.
  2. Combine the stock, milk, cream, sweetcorn, salt and pepper in a blender and blitz to form a rough purée. Pour it over the cooked chicken, garlic and onion mixture and bring slowly to the boil. Reduce the heat and simmer for 4 - 5 mins.
  3. Stir in the parsley and spring onion and add a little lemon juice to taste. Check the seasoning and adjust accordingly. Serve immediately.


Source: Rachel Allen's Home Cooking

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