*Recipe by Katherine from the Small Steps Team
Chicken and Corn Soup is an absolute classic and a family favourite. This is a fantastic way to get some chicken broth into the kids, with the sweet flavour of the corn. And with only about 20 minutes cooking time, it’s a quick one to get on the table mid-week.
- • macadamia or coconut oil
- • 3 spring onions, sliced
- • 2 cloves garlic, minced
- • 3cm piece ginger, grated
- • 4 fresh cobs corn, kernels removed (or 3 cups frozen corn kernels)
- • 1.5 - 2L homemade chicken broth
- • 2 small skinless chicken breasts (or 1 large one)
- • 1 tbsp tamari (or more to taste)
- • 1-2 tsp sesame oil (to taste)
- • 2 eggs, whisked – optional
- • 100g brown rice vermicelli noodles – optional
- • To garnish: extra sliced spring onion or chopped coriander
- Add a dash of macadamia or coconut oil to a large saucepan. Cook spring onion, garlic and ginger, stirring, until they begin to soften.
- Add in corn and broth, as well as the whole chicken breasts.
- Bring to the boil, then reduce to a very low simmer. Skim off any white foam that rises to the surface of the broth.
- Remove the chicken and set aside after about 12 minutes’ poaching time. When cool enough to handle, shred the chicken breast.
- Add tamari and sesame oil to the soup, tasting for the right level of seasoning.
- If using noodles, add them and simmer until cooked to your liking.
- If using egg, slowly drizzle the whisked egg into the pot while stirring the soup. This will help to create ribbons of egg in the soup. (If freezing, it is best to leave the egg out and add it after reheating the soup).
- Return the shredded chicken to the soup, then serve immediately. Garnish as desired.
You can also use shredded leftover roast chicken in this soup rather than poaching chicken breast in the broth. Simply simmer until the corn is cooked, follow the other steps and then add shredded chicken just before serving.