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Chicken Corn Soup | Recipe

Chicken Corn Soup Recipe | The Broth Sisters

Creamy and guilt free, this chicken corn soup recipe makes a delicious comfort meal. If you’re anything like me, you’ve spent the past few festive weeks over indulging and consuming copious amounts of alcohol. Your body is tired, craving the right nutrition. Here’s a dish that has all the good stuff, plus it’s best eaten on the couch, cozied up, watching Netflix. Note* for a keto friendly version of the chicken corn soup recipe, simply ommit the corn. 

serves 6

15 min cook time

dairy free

What you will need to make chicken corn soup

For the chicken

    • 800 g skinless chicken thigh fillets
    • 1 tbsp olive oil
    • 1/4 tsp paprika
    • 1/4 tsp onion powder
    • 200 ml chicken bone broth
    • 1/2 tsp salt

The Superfood Mushroom Stock Concentrate has been created with the rich flavours of portobello mushroom and our signature blend of superfood mushrooms shiitake and lion’s mane, balanced perfectly with immune boosting garlic, balsamic and aromatic thyme. Lion’s mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut.

Putting it together to make chicken corn soup:

  • Place cauliflower into a food processor and pulse until small pieces are formed. You may need to stop periodically and scrape the sides of the bowl. If larger florets go unprocessed, take them out, transfer the cauliflower pieces to a bowl, and then add back the larger pieces and process again.
  • Add cauliflower, 600 ml chicken bone broth, mushroom stock paste and pepper to a large saucepan, bring to boil and the simmer for 10 mins stirring occasionally.
  • Add in the butter and simmer for another 10 mins, stirring every so often.
  • Add in the corn kernels and cook for another 5 mins.
  • In the meantime mix the paprika, salt and onion powder in a small bowl and then sprinkle the chicken thighs with the seasoning.
  • In a large fry pan with a lid, heat the olive oil over medium heat. Add the chicken thighs and brown for 4 minutes.
  • Flip over and brown for another 4 minutes.
  • Add the chicken bone broth, reduce to medium-low, put the lid on the pan and allow to simmer for 5-8 mins or until it is tender and cooked through.
  • Remove the chicken from the fry pan and allow it to rest for a few minutes.
  • Shred the chicken by placing the chicken in a large mixing bowl, and using a hand mixer on low speed to break the chicken into shreds. No mixer? No problem. You can shred the chicken the old fashioned way with two forks or your fingers. 
  • Remove from heat and use a stick blender to blend until your desired consistency. We left it a little bit chunky so that we could enjoy the texture of the corn kernels.
  • Season to taste with salt and pepper,
  • Divide soup between serving bowls and serve topped with shredded chicken. And there you have it, chicken corn soup. Enjoy!

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This recipe was created by The Broth Sisters.

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