• Jennifer Oppermann

Chicken and sweetcorn soup

Serves 4


Ingredients

2 green onions diced

100g uncooked boneless chicken fillets

3 tsp of cornflour

1 chicken stock cube

200g of sweet corn kernels

900ml water

salt and pepper to taste

oil for cooking onions

chopped spring onion to garnish



Method

1. Heat a pan over a medium heat add a tablespoon of oil, add in the diced onions. Cook until they are tender about 7 minutes, set aside.

2. Make up the stock by adding boiling water and the stock cube to a jug, stir until melted. Add the stock to a pot, add the softened onions return to a medium heat and cook for 3 minutes. Add in the chicken fillets and poach them in the stock and onions for about 8 minutes till the chicken is fully cooked. Remove the chicken fillets from the pot and allow to cool.

3. Shred the chicken and add it back in to a pot, also add the sweetcorn. Turn on the heat and cook for a further 8 minutes.

4. Blend the cornflour with 2 tablespoons of water to make a creamy paste, ensure it is completely smooth. Add it to your soup stirring continuously and cook for a further 4 minutes.

5. Add salt and pepper to taste and garnish with chopped spring onion.

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