Saturday, July 10, 2010
Recipe: Chicken, Sweetcorn and Vegetable Soup
I really fancied a nice filling chicken soup this lunchtime. I find myself constantly dissapointed by tinned soups that are supposed to include meat, but actually don't. In one case, i bought a tinned chicken and vegetable soup, and i looked at the ingredients and it said 1% chicken!!! Thats just taking the mickkey!!! This is a really comforting broth, perfect with a big hunk of french baguette.
Chicken, sweetcorn and vegetable soup (makes 3 generous bowlfulls) £1.27 per portion
1 tbsp olive oil
½ large white onion, diced small
2 celery sticks, diced small
2 garlic cloves, crushed
1 chicken breast, diced small
340g tin sweetcorn, drained
1 small baking potato, peeled and diced small
700ml chicken stock
200ml whole milk
2 bay leaves
2 tbsp chopped fresh parsley (plus extra for garnish)
2 spring onions, chopped
Salt and pepper to taste
1. Cook the onion, celery and garlic in the butter and oil, covered for about 10 minutes, or until fairly soft. Remove lid, and cook chicken for 5 minutes.
2. Add all other ingredients except the spring onions, and cook on a high heat for 10 minutes (making sure the pan doesn’t boil over, due to the milk).
3. Add the spring onions, and cook for a further five minutes. Season to taste, garnish with some more chopped fresh parsley, and serve.