Chicken and Corn Soup
Prep time
Cook time
Total time
A family friendly soup
Serves: 2 adult 2 kids serves
  • 1 skin free, free range chicken breast
  • 1 cob of corn, kernels removed
  • 1 shallot, finely chopped
  • 1 medium carrot, roughly chopped
  • 500 ml low sodium vegetable stock
  • Olive oil
  • 1 tsp soy sauce
  • ½ tsp ground coriander
  1. In a saucepan, saute the shallot and carrot in olive oil.
  2. Add the stock and corn. Bring to the boil.
  3. Add the chicken, soy sauce and ground coriander and poach in the simmering broth for 20minutes.
  4. Remove the chicken, rest for 5 mins. While resting the chicken, use a hand mixer to blitz your remaining soup.
  5. Shred the chicken breast once it is rested. I like to use two forks on a cutting board to shred the chicken as it will still be warm.
  6. Return the shredded chicken to the soup.
  7. Serve with a garnish of your choice and toasted tortillas or bread.
Recipe by Play With Food at