Recipe

Creamy chicken and corn soup

A warming soup on a cold day ... bliss! And chicken soup is said to be medicinal as well as delicious, so this creamy chicken and corn combination should be just what the doctor ordered!

Oct 29, 2014 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Creamy chicken and corn soup
  • 2 large chicken stock cubes
  • 2 potatoes, peeled, finely chopped
  • 500 gram chicken thigh fillets, thinly sliced
  • 2 400g cans creamed corn
  • 100 gram baby spinach leaves
  • 2 green onions, thinly sliced
  • 8 slices french breadstick (baguette)
  • 40 gram dairy spread
  • 2 cloves garlic, crushed

Method

Creamy chicken and corn soup
  • 1
    Place crumbled stock cubes, potato, chicken and 4 cups (1 litre) water in a saucepan over high heat; bring to the boil. Reduce heat to moderate; simmer for 10 minutes or until potato is tender and chicken is cooked. Remove most of the chicken to a heatproof bowl.
  • 2
    Stir creamed corn into stock mixture in pan. Remove from heat. Using an electric stick mixer, blend soup until smooth. Return pan to moderate heat. Return chicken to pan; cook and stir until heated. Stir spinach and onion into soup.
  • 3
    Preheat an oven-grill to high. Grill one side of bread slices until golden. Turn slices over. Combine spread and garlic. Spread over uncooked side of bread slices. Grill until golden. Serve soup with garlic butter toast.

Notes

If you prefer to make your soup chunky, simply don't blend it (see Step 2). You can freeze soup in meal-sized portions for up to 3 months. Thaw in fridge overnight.

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