It’s winter here in Australia, and it is the time of year we look for soup to warm our tummy! Chicken and corn soup is one of my favourites. I love the flavour of chicken and corn together.
Last night I felt like a warm bowl of soup to share with a friend, chicken and corn came to mind. I wanted more vegetables without watering down the chicken and corn flavour. Hence, in this recipe I have chosen vegetables without a strong flavour. Also, I have used half a kilo of chicken and two cans of corn kernels, including the juice from the cans to boost the chicken and corn flavour.
I paired the soup with freshly baked scones which were packed with chia seeds, nutritional yeast, and grated cheese. One of my earlier recipe blogs contains the recipe for basic scones to which I add the ingredients.
I hope you enjoy it as much as we did!
Ingredients:
Method:
Warm a large saucepan or pan to medium. Add the oil, diced onion, and garlic along with the chicken stock cubes. Cook until the onion looks partially transparent. Add the diced chicken and cook it until it is browned.
Add the diced capsicum, zucchini, broccolini and carrots, along with the two tins of corn, including the juice from each can. Finally, add the water. Simmer for one hour, or until the vegetables are soft.
Using a stick mixer, carefully blend the hot mixture until all the lumps are gone and the soup is an even consistency.
Serve while hot.
