Recipe: Chicken, Corn and Cauliflower Soup
We love a hearty soup, and this recipe is a favourite at Green Leaves Ashgrove. This is delicious winter warmer is flavour packed and guaranteed to be a crowd pleaser. It’s great on its own or accompanied by a bread roll to soak up the goodness.
Ingredients – Basic Chicken Stock:
1 Whole Chicken
1 Brown Onion
2 Garlic Cloves
2 Sticks of Celery
Black Peppercorns
2 Bay Leaves
Water (enough to just cover the chicken)
Note: You can make a basic chicken stock and shred the meat to use in your soup or use store-bought stock instead.
Ingredients – Soup:
500g Boneless Chicken Thighs (if you’re not using the chicken from your stock)
1 Tin of Creamed Corn
2 Cups of Frozen Corn
1/2 Head of Cauliflower, cut into florets
1 Litre of Chicken Stock (if you haven’t made your own)
Method:
1. You can make the chicken stock ahead of time by combining all the ingredients together in a stock pot. Bring it to a boil and let it simmer gently for 1.5 hours. Remove the chicken and shred the meat, put aside for later. You’ll only need half the meat, so you can save the rest for something else like a chicken and mayonnaise sandwich. Strain your stock.
2. Transfer 1 litre of stock into a clean, medium size pot and bring it to a simmer. If you are using store-bought stock, now is the time to poach your boneless chicken thighs. Turn the heat down low and let it cook for 15 minutes. Once done, remove the chicken thighs, shred the meat and keep aside.
3. Add the cauliflower and frozen corn and creamed corn to the simmering stock. Simmer for 20 minutes until the cauliflower is soft. Remove it from the stove and blend the soup until smooth, then return the soup to the stove and add the shredded chicken.
4. Taste the soup and season with salt and pepper to taste. Enjoy it with a buttered bread roll on the side!
Centre: Recipe courtesy of Green Leaves Early Learning Ashgrove