Recipe Category: Soups
Chicken, Leek and Corn Soup
This recipe was born when my daughter asked for chicken soup with corn in it. It is based on a slow simmered soup made with a whole chicken, with an assortment of supporting vegetables to add colour and goodness.
|Preparation Time:||15 minutes|
|Cooking time:||2 hours|
- 1.9kg free range chicken
- 2 tablespoons olive oil
- 2 leeks, halved and sliced (discard tough leaves)
- 4 cloves garlic, crushed
- 4 litres water
- 2 bay leaves
- 1 teaspoon black peppercorns*
- sea salt and freshly ground black pepper, to taste
- pinch sugar, to taste
- 2 x 400g can corn kernels, drained
- 1 large zucchini, finely diced
- 1/4-1/2 cup cornflour
- 1/2 cup continental parsley, chopped
Remove the fillets from the chicken and reserve for another use. Heat oil in a large pot and sauté the leek and garlic until softened. Add the body of the chicken, water, bay leaf, peppercorns and 2 tablespoons salt. Bring to the boil and then simmer slightly covered for 1 hour. Remove chicken and finely shred chicken flesh. Return to the soup with corn, zucchini and peas and simmer for 5 minutes until zucchini is just tender. Season to taste with salt, pepper and sugar if needed. Mix cornflour to a paste with a little water, add to simmering soup, stirring until slightly thickened. Serve sprinkled with parsley.
Chicken fillets may also be gently poached in the soup and either used in the soup or for another use.
*If you are not a fan of whole peppercorns in your soup, then enclose them in a piece of muslin, tied with string, so you can remove them before serving.