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Soup · British

Golden Chicken & Sweetcorn Soup

40 min Serves 4 ~317 kcal/serving ~£5.20 (£1.30/serving) Dairy-freeGluten-freeKid-friendly
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Ingredients

  • 500 g chicken thigh fillets
  • 400 g tinned sweetcorn
  • 1200 ml chicken stock
  • 1 onion
  • 2 carrot
  • 2 celery sticks
  • 2 garlic cloves
  • 1 tsp turmeric
  • 1 tbsp vegetable oil

Nutrition (per serving)

Calories
317 kcal
Protein
29.8 g
Carbohydrate
23 g
of which sugars
10.2 g
Fat
10.8 g
of which saturates
2 g
Fibre
4.7 g
Salt
3.20 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Dice the onion, carrot, and celery, and finely chop the garlic.

  2. 2

    Heat the oil in a large pot, add the onion, carrot, and celery, and soften for 6 minutes over a medium heat.

  3. 3

    Stir in the garlic and turmeric and cook for 1 minute.

  4. 4

    Add the whole chicken thighs and pour over the stock. Bring to the boil, then reduce to a simmer for 20 minutes.

  5. 5

    Remove the chicken, shred it with two forks, and return to the pot with the drained sweetcorn.

  6. 6

    Simmer for a further 5 minutes, season well, then cool before freezing in portions.

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