Unfortunately this time of year tends to bring with it cold’s and flu’s. There’s been some particularly nasty strains doing the rounds and our household has not been immune. Whilst there is a lot of remedy’s that are proven to be effective for recovering and preventing these illnesses, there is something a little bit magic about chicken soup. I swear by creating a clear true broth from a whole chicken, adding back in the meat along with tons of garlic and some vegetables depending on my mood. It may be all in my head, but this is one of my cure’s for the common cold, and for winter.
Chicken and Sweet Corn Soup
- 2L chicken stock
- 2 chicken breasts
- 3 cobs of corn
- 4 cloves garlic
- salt and pepper to taste
Remove the kernels from the corn.
Place all ingredients except the chicken breasts, but including the nude cobs into a large pot. Bring to the boil and then turn down the heat and allow to simmer for approx 40 mins. Add the chicken and simmer on a low heat for a further 10 mins. Remove the cobs and discard. Puree the remaining soup with a stick blender and season to taste.
Will serve approx 6 people. This soup is best eaten fresh, but can be frozen and reheated.
Happy Cooking & Happy Eating,