Everyone in our family loves soup. We often have soup for dinner when I need to make something quick, easy and tasty. This often happens on a karate night (my older two do karate) or on a night I can’t be bothered.
Chicken and corn soup has fast become our favourite. It’s so hearty, warm and filling. Perfect for a cold Winter’s night. There are so many variations so today I thought I’d share my way.
Image from here
Ingredients
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- 2 tablespoons of olive oil
- 1/2 teaspoon of chilli flakes, or more if you like it hotter
- Chicken stock 1 litre
- Spring onion (2 strands, chopped)
- 500g Chicken breast chopped into bite sized pieces
- 1/2 put of vermicelli rice noodles
- Corn kernels cut from 2 corn cobs
Method
- Heat olive oil in a deep saucepan
- Add ginger, garlic, chilli flakes, stir to combine and until just heated
- Add stock and simmer
- To simmering stock add cut chicken breast, corn kernels and spring onion
- Add rice noodles
- Add some water or more stock if the ingredients are not completely submerged with liquid
- When chicken is cooked through (about 5 minutes) serve with your favourite crusty bread
We love this soup as it has a bit of spice to it. If you do not like chilli, this recipe works just as well without it.
What are you having for diner tonight?
Looks delicious Yvette…Any type of chicken soup is popular in our house…must try your recipe..thanks xxx
Perfect weather for this! I can’t wait to try it!
I know Jill, we love soup in our house.