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.

Quick corn and chicken soup
Quick Corn and Chicken Soup
Quick Corn and Chicken Soup
Servings Prep Time Cook Time
4 15minutes 20minutes
Servings Prep Time
4 15minutes
Cook Time
20minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. 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.
  2. Stir in water, chicken bones and corn kernels and bring to a boil. Reduce heat and simmer, covered, 15 minutes.
  3. Meanwhile, discard skin and any visible fat from chicken. Shred chicken meat.
  4. 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.
  5. 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.