The weather has been really cold for the past few weeks. With the peak of winter creeping in, I find myself yearning for warm meals to help me to maintain a balanced body and mind. So I decided to make an easy chicken corn soup recipe.
With so much extra bread in the refrigerator, I immediately knew that all I needed for a winter fix was a nice warm bowl of soup with bread.
When I first tasted chicken and corn soup, I immediately fell in love with it because I found the combination of chicken and sweet corn to be so refreshing. I had attempted making this soup before with can creamed corn but found the soup to be unsatisfactory to my standards.
As all the recipes that I have for this soup requires me to use can creamed corn, I decided to create my own recipe using fresh corn kernels instead to give my soup that extra oomph!
This is an easy chicken and corn soup recipe that I concocted by combining other chicken and corn soup recipes with the cream of mushroom soup recipe that I always use at home.
Below is my recipe:
EASY CHICKEN CORN SOUP RECIPE
Two chicken thighs
1 fresh sweet corn on the cob
2 tbsp unsalted butter
2 garlic cloves, finely chopped
Around 5-6 medium bowls of water
Fresh or dried parsley
200ml thickened cream
Salt, sugar and pepper to taste
A few drops of lime juice
1) Debone chicken thighs. Slice the chicken meat into bite-size pieces. Make sure they are not too small or too chunky. Set aside the chicken bones for the soup broth.
2) Separate the corn kernels from the corn cob. Keep the corn cob for the soup broth.
3) To make the soup broth, bring the chicken bones, corn cob and water to a boil. Simmer for roughly 20-30 minutes to extract the flavour from the bones and cob.
4) In a separate medium sized saucepan, melt butter over medium heat.
5) Add in the chopped garlic. Fry the garlic for a minute.
6) Then add in the chicken pieces. Stir-fry the chicken for about 3 minutes.
7) Next, mix in the corn kernels.
8) Add the soup broth and bring to a boil. Simmer for 10 minutes.
9) Add the thickened cream and simmer for a few more minutes.
10) Season the soup with salt, sugar and pepper to taste.Thicken the soup with plain flour and cornflour mixed with some water.
11) To balance the creaminess of the soup, I added a few drops of lime juice. Don’t put too much lime juice or the soup will be too sour.
12) Serve the soup, topped with some fresh or dried parsley.
Do you love drinking a nice bowl of soup to keep warm or do you have other methods to keep yourself warm? I’d love to hear from you. Hope you enjoyed reading about my easy chicken corn soup recipe.