This soup is an experience. Enjoy the aromatic and tantalising combination of ingredients as the soup simmers gently in your kitchen. Enjoy the wonderful balance of flavours and textures as you enjoy each spoonful. Enjoy the feeling of warmth and comfort as you take delight in your meal. This soup is guaranteed to make you feel good.
Chicken and Sweetcorn Soup
- 50g butter
- 1 medium red onion, finely diced
- 500mL chicken or vegetable stock
- 2 bay leaves
- 500g chicken breasts, whole
- 3 fresh corn cobs, kernels cut off the cob; cobs reserved
- ¼ cup fresh parsley, roughly chopped
- 2 eggs, whisked
- Salt and pepper to taste
Melt butter in a medium saucepan over medium heat. Add onion and cook for approximately 3 minutes or until fragrant and beginning to soften. Add stock and bay, stirring occasionally until mixture is boiling. Add chicken, corn kernels and corn cobs.
Reduce heat to a gentle simmer. Cook, covered, for approximately 15 minutes or until the chicken is cooked through. Remove chicken, allow to cool slightly before shredding and returning to the soup. Allow soup to simmer gently, covered, for 30 minutes to 2 hours depending on time available.
Remove from heat, discard bay leaves and corn cobs. Stir through parsley and eggs, season with salt and pepper, and serve with crusty bread.