Corn, chicken and kale soup

1
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Onion(s)

2 medium, diced

Celery, Raw

2 stick(s), thinly sliced

Garlic

2 clove(s), thinly sliced

Vegetable stock cube(s)

2 cube(s), to make 1.3 litres stock

Bay leaf, dry

2 leaf/leaves

Thyme, Fresh

1 tablespoons, chopped

Chicken breast, skinless, raw

2 medium

Sweetcorn, canned, drained

340 g

Kale, raw

50 g, shredded

Cayenne Pepper

10 g, to serve

Instructions

  1. Put the onions, celery and garlic in a large pan with 300ml of the stock over a medium-high heat. Bring to a boil, then cover with a lid and reduce the heat to low. Simmer for 10-15 minutes, until the onion and celery are very soft. You might need to add a splash of water if the pot starts to dry out.
  2. Add the bay leaves, thyme, chicken and the remaining stock to the pan. Cover and simmer for 5-8 minutes until the chicken is just cooked through. Remove the chicken from the pan using a slotted spoon, and set aside to rest. Add the sweetcorn to the pan and cook, uncovered, for 3 minutes.
  3. Ladle one-third of the soup, along with the bay leaves, into a blender or food processor. Whizz until smooth, then return the purée to the pan. Add the kale and simmer for 3 minutes to soften. Roughly dice the cooked chicken and return to the pan.
  4. Season with 1 tsp black pepper and a pinch of salt. Ladle into bowls and sprinkle over the cayenne pepper or paprika to serve.

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