This Chicken & Sweetcorn Soup recipe brings together the comforting flavors of tender chicken and sweet corn in a light, yet satisfying broth. It’s a simple dish that’s perfect for a quick lunch, a light dinner, or when you’re feeling under the weather and need a warm, nourishing meal. This soup is incredibly versatile, allowing you to customize it to your liking with various add-ins and seasonings.
Why You Will Love This Recipe
You’ll adore this Chicken & Sweetcorn Soup for several reasons. Firstly, it’s quick and easy to make, requiring minimal effort and readily available ingredients. Secondly, it’s a healthy and balanced meal, providing a good source of protein, vegetables, and essential nutrients. Moreover, its delicate flavors make it a crowd-pleaser, appealing to both children and adults. Finally, the soup is incredibly adaptable; you can easily adjust the ingredients and seasonings to suit your taste preferences or dietary requirements.
Ingredients:
- 2 chicken breasts
- 1 tsp garlic paste
- 1/2 tsp salt
- 1 chicken stock cube
- 2 tbsp cornflour
- 1 egg
- 3 1/2 mugs water
- 1 mug frozen sweetcorn
- (Optional) 1 spring onion, chopped
- (Optional) Prawn crackers for serving
Preparation:
Step 1: Prepare the Chicken. Slice the chicken breasts into thin strips. This helps the chicken cook quickly and evenly, ensuring it’s tender and easy to shred later.
Step 2: Cook the Chicken. Heat a non-stick pan over medium heat. Add the chicken strips, garlic paste, and salt. Cook the chicken, turning frequently, until the pieces are white and lightly browned. The garlic paste infuses the chicken with a subtle, aromatic flavor, while the salt enhances its natural taste.
Step 3: Simmer the Broth. Add the water and chicken stock cube to the pan with the chicken. Bring the mixture to a low simmer and cook for 10 minutes. Simmering allows the flavors to meld together, creating a more complex and satisfying broth.
Step 4: Shred the Chicken. Use two forks to shred the chicken into smaller pieces directly in the pan. Shredding the chicken makes it easier to eat and ensures that the chicken distributes evenly throughout the soup.
Step 5: Add Sweetcorn and Cook. Add the frozen sweetcorn to the soup and continue cooking for 5 minutes. The sweetcorn adds a touch of sweetness and a pleasant textural contrast to the soup.
Step 6: Prepare Cornflour Slurry. In a separate bowl, mix the cornflour with 3 tbsp of water to form a smooth paste. This cornflour slurry will act as a thickening agent, giving the soup a slightly creamy consistency.
Step 7: Thicken the Soup. Add the cornflour mixture to the soup and stir well to ensure it’s fully incorporated. Stirring prevents lumps from forming and helps the soup thicken evenly.
Step 8: Add the Egg. Create a whirlpool in the soup by stirring quickly. Then, slowly pour in the whisked egg, stirring immediately to create delicate egg strands. The egg adds richness and body to the soup, as well as visual appeal.
Step 9: Final Simmer and Serve. Cook the soup for an additional 2 minutes to ensure the egg is fully cooked. Serve hot, garnished with optional toppings such as chopped spring onions and prawn crackers for added flavor and texture.
COOKING Rating: Easy
Serving Suggestions:
This Chicken & Sweetcorn Soup is delicious on its own, but you can also serve it with a side of crusty bread, a simple salad, or some steamed rice. For a more substantial meal, consider adding some cooked noodles or dumplings to the soup. Garnish with fresh herbs like cilantro or parsley for a pop of color and flavor.
Tips:
- For a richer flavor, use chicken broth instead of water and a chicken stock cube.
- If you don’t have fresh garlic paste, you can use minced garlic or garlic powder.
- Adjust the amount of salt to your liking.
- To make the soup even creamier, add a splash of milk or cream at the end.
- If you prefer a thicker soup, add more cornflour slurry.
- For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Information: (Approximation per serving)
- Calories: 250
- Protein: 30g
- Sodium: 800mg
Conclusion
This Chicken & Sweetcorn Soup is a delightful and versatile dish that’s perfect for any occasion. Its simplicity, combined with its satisfying flavors, makes it a go-to recipe for busy weeknights or when you’re craving something comforting and nutritious. Feel free to experiment with different ingredients and seasonings to create your own unique version of this classic soup. Whether you’re serving it as a light lunch, a comforting dinner, or a nourishing remedy for a cold, this Chicken & Sweetcorn Soup is sure to please.
Frequently Asked Questions:
- Can I use canned sweetcorn instead of frozen?
- Yes, you can use canned sweetcorn if you don’t have frozen on hand. Just make sure to drain the canned sweetcorn before adding it to the soup to avoid making the soup too watery.
- Can I make this soup vegetarian?
- Absolutely! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of water and a chicken stock cube. You can also add some tofu or other vegetarian protein alternatives for added substance.
- How can I store leftovers?
- Leftover Chicken & Sweetcorn Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.
- Can I freeze this soup?
- Yes, you can freeze this soup, but the texture of the egg strands may change slightly upon thawing. Allow the soup to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- What other vegetables can I add to this soup?
- Feel free to add other vegetables to this soup to customize it to your liking. Some great additions include diced carrots, celery, mushrooms, peas, or spinach. Add the vegetables along with the sweetcorn for best results.
