Chicken and corn country style soup
20
35
14
No
Ingredients
For the soup:
- In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
- Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.
For the salsa:
- With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
- Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.
Preparation
Side-by-side mode
For the soup:
- In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
- Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.
For the salsa:
- With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
- Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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