Chicken and sweetcorn soup

Chicken and sweetcorn soup is quick, tasty and even quite healthy. This recipe makes enough for 4 people.

Ingredients:

1 onion

1 tablespoon of olive oil

1 small can of sweetcorn

100grams of roast chicken

(leave this out and you have sweetcorn soup!)

1 chicken stock cube mixed with 750 millilitres of hot water

black pepper

How to make your Chicken and Sweetcorn Soup:

1. Chop the onions really small.  Heat the oil in a large pan and add the chopped onions.  Make sure the heat is quite low – you want to cook the onions very slowly.  Don’t let them burn.   They will eventually go shiny and see through (transluscent).   They will give the soup a lovely rich flavour.

2. Carefully pour in the chicken stock.   It may sizzle as it goes into the hot pan.   No problem.

3. Pour the sweetcorn into a sieve then add it to the pan.

4. Cut the chicken up into small pieces and add to the pan.

5. Turn the heat down and allow the soup to simmer (little bubbles) for 5 minutes.   This will heat up the sweetcorn and chicken.

6. Taste the soup.  It will probably need some black pepper adding to it.  It may need salt, but remember there is salt in the stock cube.  When it tastes right, eat it.

Make this recipe your own

This is a clear soup.   By adding some cooked noodles, you could make it into a noodle soup.

Or you could spice it up with garlic or chilli, added with the onions.

Or if you’re feeling fit put some extra veg in there. Mushrooms and peas are easy and tasty.

Experiment and let us know how you do..

Other Soup Ideas

Carrot and Coriander Soup

Leek and Potato Soup

p.s. Girls should be elsewhere: Chicken and Sweetcorn Soup