Creamy country chicken soup
6 cup(s), (1.5L)
Skinless chicken breast
400 g, fat trimmed
250 g, Japanese, cut into 1.5cm peices
Frozen green peas
½ cup(s), (60g)
Frozen corn kernels
½ cup(s), (80g)
½ cup(s), (cooking cream), (125ml)
Fresh flat-leaf parsley
2 tbs, chopped
- Bring stock to the boil in a large saucepan over high heat. Reduce heat to a gentle simmer and add chicken. Simmer, covered, for 15 minutes or until chicken is cooked through. Using a slotted spoon, transfer chicken to a plate. Using 2 forks, shred chicken.
- Add pumpkin, peas and corn to soup and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add shredded chicken.
- Combine cornflour with ¼ cup (60ml) water in a small jug. Add to soup and cook, stirring, for 1 minute or until slightly thickened. Add cream and stir until heated through. Sprinkle with parsley to serve.