Chicken and Sweetcorn Soup

Now the colder weather is with us its time to get the stews and casseroles on the go as well as the soups. OH is particularly fond of Chicken and Sweetcorn Soup.  This is on the menu for him to take for pack up with him to work  - he has access to a microwave so it proves a healthier option for him to have midday.

This is a recipe from a cookery book called Today and Everyday cookbook by Jenny Bristow.

But you might want to make some chicken stock from a roast chicken dinner before making this tasty soup.  There is a link to quite an old post where I gave instructions for making the stock.

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Its tasty and makes the most of a few simple ingredients.

1 Pint of Chicken Stock either freshly made/bought or you can use a stock cube

2 large tins of sweetcorn or 14oz of frozen/fresh

8oz cooked chicken pieces

4oz lightly cooked mushrooms

2-3 finely chopped spring onions

pinch of salt

2 dessertspoons of chopped parsley

Make your chicken stock or buy it. Or you can use a stock cube and make this up.  I would rather make it myself and then freeze in the freezer so that you have this available to you for soup making.  The flavour tends to be far superior although a passable soup is made with boiling water and a stock cube.

Pop your stock into a saucepan and warm through until heated then add the sweetcorn to the stock and simmer for about 8 to 10 minutes.  Then liquidise.  Add the cooked chicken pieces, mushrooms, spring onions and seasoning and allow it to simmer for about 5 minutes then sprinkle with parsley and serve hot with crusty bread.  You can add more chicken and mushroom if you wish but it will give it a chunkier consistency.  Serves 4 to 6.