Chicken & sweetcorn soup

I know that Winter is almost over but in Sydney August can be the most brutal month, with biting winds and that last ditch cold that sees me in dire need of a warming bowl of something hearty and delicious. And what’s better in the winter than a steaming bowl of soup? {Vegan wannabe Ana also thinks that you could just as easily leave the chicken out altogether, it’s so vegie packed that you wouldn’t even miss it.}

This soup is easy and healthy, tastes amazing, and you are going to want to eat it all the time. And that is a promise.

Gluten free | Low sugar | Low fat | Dairy free

what you need

  • a few tbspn’s olive oil
  • three chicken thigh cutlets {on the bone please, no fillets}
  • one brown onion, peeled and roughly chopped
  • two carrots, peeled and roughly chopped
  • one leek, white part washed well and chopped
  • three celery stalks or the tops of the celeriac, chopped
  • half a celeriac bulb {or one small one}, peeled and chopped
  • one small parsnip, peeled and chopped
  • one small swede, peeled and chopped
  • one potato, peeled and chopped
  • 2 litres vegetable stock
  • three fresh corn cobs, kernels sliced off
  • fresh chives, finely chopped
  • salt and pepper

what to do

  • Heat the oil in a large pot and brown the chicken thighs. When browned on both sides remove and set aside.
  • Next saute add all the chopped vegies except for the corn.
  • Fry the vegies gently for about ten minutes or until softened, then add the chicken back to the pan and cover with the stock. You may not need all the stock, depending on the size of your pot. Bring to the boil, season with just a pinch of salt and a good amount of pepper, the reduce to a simmer and cover. Let it simmer away on a very low heat for at least thirty minutes or even up to an hour.
  • Remove the chicken thighs and blitz the vegies with a stick blender until you have a beautifully luscious and silky looking soup.
  • Shred the chicken meat from the bones and return to the soup along with the corn. Check for seasoning and simmer for another fifteen minutes or until the corn is cooked but still juicy and sweet.
  • Serve with some chopped chives and crusty bread.

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