Get your immune system ready with a super quick and nourishing Chicken and Sweetcorn Soup. Loaded with immune boosting ingredients such as onions, garlic, ginger and shiitake mushrooms. Guard yourself and your family against the cold and flu season.
This soup is warming and satisfying as the days start to grow colder and darker. If you have a stockpile of homemade bone broth in the freezer, not only will it make preparation even easier, but you’ll reap the gut-loving benefits and added protein.
Sweet flavours from the corn and roasted chicken are a hit with the kids. Invest in a thermos for an easy lunch on the go for school or work, or separate into jars for single serves for the week ahead.
Prep: 10 mins
Cooking time: 15 mins
Large pot or saucepan
1 tbsp olive oil
1 small brown onion, finely chopped
3 cloves garlic, finely chopped or minced
3 tbsp grated fresh ginger
1.5L organic chicken or vegetable stock or homemade bone broth
4 corn cobs, kernals removed
500g chicken (leftover cooked chicken is best here), shredded
4 shiitake mushrooms, sliced
1 egg, beaten (optional)
1 bunch green/spring onions, white and green parts sliced
Soy sauce or coconut aminos, fresh coriander leaves to serve
Heat oil in a large saucepan and add brown onion, stirring until softened.
Add garlic and ginger and stir to heat through.
Add stock or broth and bring to a gentle simmer.
Meanwhile, put half the corn kernels into a blender with a tablespoon or two of water and blend until pureed.
Add the whole and pureed corn kernels, shredded chicken and mushrooms and simmer for around 10 minutes until heated through.
Briskly whisk the soup while adding the beaten egg (if desired) for around a minute until delicate egg ribbons form.
Add in the green/spring onions and remove the soup from the heat.
Serve with a splash of soy sauce of coconut aminos and a sprinkle of coriander leaves if desired.
For more recipes, head over to The Simple Lunchbox