I used to love coming home from school and finding a wonderful homemade soup or stew bubbling on the stove, filling the house with fabulous smells and making my mouth water the instant I walked through the door. This chicken And Roasted Sweetcorn Soup is full of that old fashioned satisfaction, but takes just 30 mins from start to finish to cook. Quick enough for a hearty midweek meal.
The spinach is added to the soup bowls and wilted by the heat of the soup maintaining as much of the nutrients as possible. I tend to add large handfuls as it wilts to very little but adds a robust freshness. The char on the sweetcorn gives a smoky depth to the flavour and the just cooked poach on the chicken ensures that it’s still juicy.
Chicken And Sweetcorn Soup
- 2 corn cobs
- 1 tbsp Olive oil
- 3 Medium carrots, peeled and finely chopped
- 2 Large leeks, washed and finely chopped
- 1 Celery stick, washed and finely chopped
- 1500mls Good Quality Chicken or vegetable stock
- 2 Chicken breasts, skin off
- A medium bunch of parsley, finely chopped
- 150g Baby spinach leaves, washed
- Place a dry griddle pan or frying pan over a medium high heat to heat up. once hot place the corn cobs on the pan turning as they scorch. There's a wonderful popping noise every so often. Don't be alarmed just turn the cobs slightly. The yellow will darken as they cook with patches of golden brown and black. This takes about 15 mins. Once cooked, remove from the pan and slice off the kernels with a sharp knife. Set aside to keep warm
- Meanwhile heat the oil in a large pan, place all the vegetables in the oil and toss to coat. Cook until the leeks have become translucent. Place the chicken breasts in the pan and immediately pour in the stock and allow to come to a simmer. Turn down the heat, so that there are just a few bubbles on the surface and the chicken is gently poaching. Check the chicken is cooked after about 15 minutes. Remove from the stock once cooked through. Be careful not to over cook the chicken breast or it will have a hard unpleasant texture.
- Remove the pan from the heat, throw in the parsley and stir. Shred the chicken and set aside, but keep warm. Divide the baby spinach between 4 bowls, add the sweetcorn, as much or as little as you want, to taste and top with some of the vegetables from the soup broth. Arrange the shredded chicken on top of all the veg and then ladle or pour in the soup broth. The heat from the broth will wilt the spinach. Eat with crusty french bread or sourdough toasted long croutons.