Printer friendly version
-
Chicken and sweetcorn soup
- Prep time:
- 10 mins
- Cook time:
- 25 mins
- Serves:
- 4
Tom Parker Bowles warms things up with this delicious light soup for under £5
Similar recipes
Related Videos
Ingredients
- 1.2 litres dark chicken stock
- 1 chicken, meat stripped from bones and shredded
- 2 corn on the cobs, kernels stripped from cob
- 2 Spring onions, sliced
- 1/2 Lemon, juice only
- Tabasco
Method
1. Bring the stock to the boil in a large saucepan and simmer for 15 minutes, to reduce a little.2. Add the corn kernels to the stock and cook for 2 minutes.
3. Stir in the shredded chicken and simmer for a further 5 minutes.
4. Add the spring onions and a dash of lemon juice. Season with a dash of Tabasco and salt and pepper to taste.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
I made this soup last night with left over chicken from the weekend and frozen sweetcorn. It was delicious, quick and easy to make. Much better then a tin!!