Wondering what to cook up with your leftover roast chicken from last night’s dinner? How about a delicious, light and easy Chicken and Sweetcorn soup. It’s packed with flavour, sweetcorn and tender chicken.
2 fresh corn cobs or 420g tin of sweet corn
2 cm piece fresh ginger, peeled and grated
1.5L chicken stock
2 cups shredded cooked chicken
420g can creamed corn
8 spring onions sliced finely
½ tsp sesame oil
80ml cup of water
2tbsp cornflour
Salt and pepper
If you are using fresh corn cobs – bring a pot of water to the boil. Pop the corn cobs into the water and simmer for 5-7 minutes until the corn is tender (test the corn segments with the tip of a knife). Remove from water and set aside to cool before cutting the kernels from the cob. Discard cobs.
Heat the stock in a large pot. Add the corn (fresh or tinned), chicken and ginger. Stir.
Allow the stock to simmer for about 5 minutes uncovered.
Blend the cornflour together with the 80mls of water until smooth. And to the simmering pan and stir until the soup again starts to simmer and thicken slightly.
Reduce the heat to low and add the cream corn, spring onions and sesame oil.
Stir and bring the soup back to a simmer for 2 minutes, season to taste.
Serve with crusty wontons, toasted wraps or crusty loaf.
Tip: you can make this a more filling soup by adding your favourite noodles just before serving – just make sure that you cook the noodles first before adding. And don’t be afraid to increase the ginger if you like it tangy.