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Ingredients
| 500 g g | roast chicken
roast chicken (shredded) | ||
| 1 l l | chicken stock chicken stock | ||
| 6 handfuls handful | sweetcorn
sweetcorn (frozen) | ||
| 2 tbsp tbsp | soy sauce soy sauce | ||
| 2 | spring onions
spring onion (finely chopped) |
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Create new shopping listChicken and sweetcorn soup
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Method
This light and tasty soup is inspired by mild Asian flavours, beautifully seasoned with soy sauce and finished with chopped spring onion to add a pop of freshness. Quick to prepare using a handful of standard ingredients, this is an ideal mid-week starter or light meal that the whole family will enjoy.
- Shred the roasted chicken using two forks, securing the chicken with one fork and shredding it with the other. Set aside.
- Simmer the majority of the sweetcorn in the stock over a gentle heat for 5 minutes.
- Remove the pan from the heat and using a handblender, gently blitz the ingredients until smooth.
- Return the pan to a medium heat and add the shredded roast chicken, as well as the remaining sweetcorn.
- Simmer the soup for 1 minute and season with soy sauce.
- Serve in bowls and sprinkle with the finely chopped spring onion.
