Description

Jamie Oliver’s Chicken and Sweetcorn Soup is a hearty, nourishing soup that balances the savory flavors of chicken with the natural sweetness of sweetcorn. This soup is perfect for using up leftover chicken and is ideal for both winter warmers or a lighter spring meal. The combination of corn, tender chicken, and broth creates a filling yet light dish that’s bursting with flavor.

Ingredients

Cooked chicken (200g / 7 oz): Shredded or diced, making the soup hearty and full of protein.
Sweetcorn (200g / 7 oz): Canned or fresh, for natural sweetness and texture.
Chicken stock (1 liter / 4 cups): Forms the base of the soup, providing depth of flavor.
Spring onions (2): Finely sliced, adding a fresh, mild onion flavor.
Garlic (2 cloves): Minced, for a fragrant base.
Ginger (1 tsp, grated): Adds warmth and a subtle zing to the broth.
Soy sauce (2 tbsp): For a salty, umami flavor that enhances the soup.
Egg (1, beaten): Swirled into the soup at the end for a velvety texture.
Olive oil (1 tbsp): For sautéing the aromatics.
Salt and pepper: To taste, for seasoning.

Instructions

1. Sauté the Aromatics:

Heat the oil: In a large pot, heat the olive oil over medium heat. Add the minced garlic, grated ginger, and sliced spring onions. Sauté for 2-3 minutes until fragrant and softened.

2. Add the Sweetcorn and Stock:

Add the sweetcorn: Stir in the sweetcorn and cook for 1-2 minutes.
Pour in the chicken stock: Add the chicken stock and soy sauce. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to develop.

3. Add the Chicken and Egg:

Add the cooked chicken: Stir in the shredded or diced cooked chicken and let it heat through for 5 minutes.
Swirl in the egg: Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.

4. Season and Serve:

Season to taste: Adjust the seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with extra spring onions or cilantro if desired.