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Corn and basil soup with chicken
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Try this easy corn and chicken soup with fresh basil for a flavorful, nutritious meal.
Ingredients:
  • 1.5L chicken style liquid stock
  • 2 (about 500g) single chicken breast fillets, trimmed, quartered crossways
  • 500ml (4 cups) water
  • 4 corncobs, husks and silk removed
  • 50g (1/3 cup) cornflour
  • 40.00 gm water, extra
  • 125.00 ml shredded fresh basil
  • Salt & freshly ground black pepper
Instructions:
  • 1. In a covered saucepan, bring the stock to a boil over high heat. 2. Add the chicken, reduce heat to medium, and cook uncovered for 15 minutes until fully cooked. 3. Transfer the chicken to a plate, cover, and let it cool for 5 minutes before using.
  • Pour the water into the pan, turn up the heat to high, cover, and bring it to a boil.
  • Cut the corncobs lengthwise near the core to extract the kernels. Transfer the kernels to a pan and cook uncovered for about 3 minutes until they are tender.
  • Finely shred the chicken using your fingers and set it aside.
  • Create a smooth paste by combining cornflour and extra water in a bowl. Pour the mixture into the stock in the pan and cook over high heat, stirring continuously for about 1 minute until it slightly thickens. Add chicken and basil, and continue to cook for 1-2 minutes until the chicken is heated through.
  • Season to perfection with a pinch of salt and pepper, then elegantly ladle into spacious serving bowls.

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