Quick Corn and Chicken Soup
Chicken soup has long been used as a comfort food for the sick, and it’s no wonder why! This quick recipe is rich in fibre, anti-oxidants and anti-bacterial properties.
| Servings | Prep Time | Cook Time |
| 4 | 15minutes | 20minutes |
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- 3 tbsp canola oil
- 1 onion finely diced
- 1 tsp fresh ginger finely grated
- 1 garlic clove crushed
- 1/2 tsp ground turmeric
- 4 cups boiling water
- 1/2 roasted chicken bones removed and reserved
- 3 corn cobs kernels removed
- 1 tsp sesame oil
- 2 tbsp fresh coriander chopped
- 2 tbsp flaked almonds to garnish
- cilantro leaves to garnish
- freshly ground pepper to taste
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Heat canola oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, 4 minutes. Add ginger, garlic, and turmeric and stir until fragrant.
- Stir in water, chicken bones and corn kernels and bring to a boil. Reduce heat and simmer, covered, 15 minutes.
- Meanwhile, discard skin and any visible fat from chicken. Shred chicken meat.
- Use tongs to remove and discard all chicken bones from the soup. Stir chicken meat, sesame oil and 2 tablespoons coriander into the soup. Season well with pepper. Cook 1 minute to heat through.
- Ladle soup into serving bowls and sprinkle with remaining coriander and almonds.
Recipe Notes
This recipe is good for using leftover chicken and chicken bones. You can use frozen or canned corn kernels if you want to reduce preparation time. You will need 2 cups (300 g) kernels.
