CHICKEN & SWEETCORN SOUP RECIPE | BBC GOOD FOOD
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
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Starter
Total Time 2 hours 25 minutes
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Yield 2
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 401 calories, FatContent 14 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 39 grams protein, SodiumContent 1.1 milligram of sodium
CREAMY CHICKEN & SWEETCORN SOUP RECIPE | BBC GOOD FOOD
Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup, Starter
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
- Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.
Nutrition Facts : Calories 303 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 26 grams protein, SodiumContent 0.6 milligram of sodium
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Category Dinner, Lunch, Soup, Starter
Calories 401 calories per serving
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