in Soup Recipes

Corn soup with chicken breast

updated

Spread the love

Ingredients for 6 servings:

  • 500 g chicken breast fillet(s)
  • 1 kg corn kernels from the can
  • 200 g soup vegetables, cleaned, chopped
  • 100 g onion(s), chopped
  • 1 ½ liters vegetable broth
  • 1 chili pepper(s)
  • 1 cup of cream
  • salt and pepper
  • curry powder
  • Allspice
  • oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sauté the onions and vegetables in a little oil. Add the chicken breast, broth, allspice, pepper, and chili pepper and cook for about 25 minutes. Remove the chicken breast and cut into bite-sized pieces. Add the corn to the broth and cook for another 5 minutes. Remove the chili pepper and roughly purée the soup. Add the cream and chicken, and season to taste.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Colorful confetti salad with pasta

Pickled garlic potatoes