Chicken and Sweet Corn Soup
Ladle up for a weeknight win that brings delicious warmth to the table. This ginger-laced chicken soup is sweetened with creamed corn and filled with spinach for feelgood flavour that demands second helpings.
Recipe
1
Prepare Ingredients
Finely grate ginger and peel and finely grate garlic. Thinly slice spring onions, keeping white and green parts separate.
2
Fry Aromatics
Heat vegetable oil in a medium saucepan over medium heat. Add white spring onion, garlic and ginger and cook for 30 seconds or until fragrant.
3
Poach Chicken
Add 625ml (2½ cups) water, stock cube, soy sauce and chicken to saucepan and bring to a simmer. Cook for 12–15 minutes or until chicken is just cooked. Remove chicken from pan and set aside to cool slightly.
4
Add Corn
Add creamed corn and sesame oil and stir through soup until warmed through.
5
Add Chicken
Using clean hands or two forks, shred chicken. Return chicken to soup with baby spinach leaves and cook, stirring, for a further 1 minute or until spinach has wilted. Season to taste with salt and pepper.
6
Plate Up
Divide soup between bowls and top with green spring onion to serve.