Chicken and corn soup
The most recent recipe book in SA’s popular Cooking from the Heart recipe book collection was named among the Best Free Publications in the category for Corporate Brands in this year’s Gourmand Awards list.
The winning DASH (Dietary Approaches to Stop Hypertension) edition was published by health and wellness advocate, Pharma Dynamics in partnership with the Heart and Stroke Foundation of South Africa and is the fifth recipe book in the series.
Through the value-add QR codes in the DASH booklet, readers can access the full Cooking from the Heart range, including more than 100 flavourful, no-fuss recipes, all available in a free digital cookbook. Try any one of the breakfast, snack, lunch or supper recipes here.
We’ve selected a delicious recipe from the book, see below:
Chicken and corn soup
Ready in1 hour 30 mins
Serving size: Serves 6 – 8
Ingredients
- 2 chicken breasts on the bone, skin and all fat removed
- 1 tbsp (15 ml) sunflower oil
- 2 onions, chopped
- 1 clove of garlic, finely chopped
- 2 large potatoes, chopped
- 1 tsp (5 ml) ground cumin
- 2 tsp (10 ml) ground coriander
- 4 cups (1 litre) water
- 2 tbsp (30 ml) dried mixed herbs
- 1 cup (250 ml) low-fat milk
- 1 cup (250 ml) frozen whole kernel corn, rinsed (optional)
- 1 x 410 g tin cream style sweetcorn
- lemon juice and black pepper to taste
- 3 tbsp (45 ml) chopped fresh coriander or parsley
Method
- Cut chicken breasts in half with kitchen scissors or a sharp knife.
- Heat oil in a large pot and fry chicken, onions and garlic for a few minutes.
- Add potatoes, cumin, ground coriander, water and dried herbs. Bring to the boil, reduce the heat and simmer for 30 minutes or until the chicken is cooked.
- Spoon out the chicken. Remove bones and shred meat.
- Stir chicken, milk, corn and sweetcorn into the soup and heat through.
- Season with lemon juice and pepper. Stir in fresh herbs and serve.
- Remember that the tinned sweetcorn contains salt, so don’t add salt at the table.
