Easy Peasy Chicken, Sweet Corn and Vegetable Soup – Gluten free!
I generally hate winter. I am not a cold weather person at all. I think it probably stems from my parents only taking us to sunny places like Queensland and Kalgoorlie for school holidays.
I didn’t see snow in real life for the first time ‘till I was 35 and I was hugely underwhelmed. It was cold, hard and wet – not fluffy and fun at all, not to mention snowballs hurt like hell, more than getting pegged by a tennis ball! But what I do like, no, LOVE about winter is that it is SOUP SEASON.
I have a whole array of soup recipes both for the Carnivores and the Vegetarians / Vegans but today it’s for the Carnivores. It’s super simple, healthy, and delicious and a big family favourite and best of all you only use one pot!
- 1.5kg free range chicken thigh fillets – I like to use the thighs for two reasons we are making our own base so we need the little bits of fat they have and the thigh meat has the most flavour, just ask any Asian friend they will agree!
- 2 x 420g cans creamed corn
- 1 x 410g can sweet corn kernels
- 1 x 520 crunchy salad kit from Aldi – If you don’t have an Aldi close by any chunky cut fresh packet coleslaw with cabbage, carrot, onion etc (sans dressing) mix will do.
- 6 cloves garlic crushed – garlic is so so good for preventing colds.
- 1 bunch fresh flat leaf Italian parsley
- 2 tablespoons salt
- 2 1/2 litres water
- Fresh ground black pepper
- In a 6 litre soup pot with lid, bring water and salt to a rolling boil, add chicken fillets replace lid.
- Turn off heat and let poach for about 45min then remove from pot and set aside, don’t worry if they are still a bit pink they will finish cooking in the soup.
- Turn heat back on and bring the liquid left in the pot to a boil.
- Add in the crunch salad mix (discarding the dressing and noodle packets first)
- Add the garlic and reduce heat to a high simmer.
- When the cabbage starts to soften add in the cream corn and sweet corn then the chicken which has been cut into bite sized pieces.
- Simmer for another around 20 min until chicken is cooked completely through.
- Add freshly ground pepper to taste and chopped fresh leaf parsley and serve with fresh crusty bread.
- I also will sometimes add potato to this soup as well, which for the gluten free crowd is an alternative carbohydrate to bread. If you wish to add potato you need a bigger pot, probably around 8 litres.
After you have removed the chicken fillets add about 1kg of a potatoes that have been cut into 2cm cubes, I like to use Dutch Creams for this as they get a marvellous melty texture in soups.
Bring the potatoes to a boil then when soft follow the rest of the recipe instructions as above. This soup will keep for up to 5 days in a sealed container in the fridge.