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Chicken & sweetcorn soup

Chicken & sweetcorn soup served in a pan

Chicken & sweetcorn soup

Name: Chicken & sweetcorn soup
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 2
Ingredients: 1 chicken carcass; 4 thin slices fresh ginger plus 1 tbsp finely grated; 2 onions quartered; 3 garlic cloves finely grated; 2 tsp apple cider vinegar; 325g can sweetcorn; 3 spring onions whites thinly sliced, greens sliced at an angle; 100g cooked chicken shredded; 2 tsp tamari; 2 eggs beaten; few drops sesame oil to serve (optional)

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 2 hrs and 15 mins

A star rating of 4.2 out of 5.25 ratingsRate

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Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. The bone broth adds important minerals and it's low in fat and calories

Gluten-free

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

1 chicken carcass
4 thin slices fresh ginger

plus 1 tbsp finely grated
2 onions

quartered
3 garlic cloves

finely grated
2 tsp apple cider vinegar
325g can sweetcorn
3 spring onions

whites thinly sliced, greens sliced at an angle
100g cooked chicken

shredded
2 tsp tamari
2 eggs

beaten
few drops sesame oil

to serve (optional)

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Nutrition: Per serving

kcal401

low
fat14g

low
saturates4g
carbs26g
sugars16g
fibre7g
protein39g

high
salt1.1g

Method

step 1

Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins – the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
step 2

Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
step 3

Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.

Recipe from Good Food magazine, February 2018

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A star rating of 4.2 out of 5.25 ratings

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