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Chicken and corn soup
heartfoundation.org.au|Helpline 13 11 12

Chicken and corn soup

10 - 12 minutes (25 minutes)
Serves 4
  • 2 x 200g skinless chicken breast fillets, trimmed of fat
  • 1 litre water
  • 3 corn cobs, husks removed
  • 1 tablespoon olive oil
  • 6 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • pinch dried chilli flakes
  • 1 cup reduced salt chicken stock
  • 1 cup canned creamed corn
  • 2 teaspoons reduced salt soy sauce
  • Extra sliced spring onions, to serve, optional
  1. Place chicken in a large saucepan. Add water and bring to the boil. Reduce heat to low, then cover with a lid and simmer for 8 minutes. Remove pan from heat and set aside for 15 minutes. Drain and reserve liquid in a jug. Shred the chicken into small pieces.
  2. Cut the corn kernels from cobs.
  3. Heat the oil in the same large saucepan over a medium heat. Add onions, garlic and chilli. Cook, stirring for 2 minutes until onion is softened slightly. Add the corn kernels and cook, stirring for a further 3 minutes. 
  4. Add stock, creamed corn, soy and 3 cups of the reserved liquid from chicken. Bring to the boil. Reduce to a simmer. Add shredded chicken. Simmer 3-4 minutes until chicken is hot. Serve topped with extra sliced spring onions, if desired.

Tips

  • You can replace fresh corn kernels with 2 cups frozen corn kernels or 2 cups drained, canned no added salt corn kernels, if preferred.
Image credit: Ben Dearnley Photography

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