Warm up fast with Darren Purchese’s Chicken, Sweet Corn & Rice Soup (RECIPE BELOW). It’s a tasty, comforting dish to add to the midweek menu.
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Chicken, Sweet Corn & Rice Soup
Recipe by Darren Purchese
Serves 6
Prep 5 mins (+ cooling time)
Cooking 40 mins
200g jasmine rice, rinsed, drained
2 chicken breast fillets
2 chicken marylands (or 700g chicken pieces on the bone)
10g ginger, peeled, thinly sliced
Pinch of salt
4-5 spring onions, thinly sliced, white and pale green parts separated from dark green parts
2 corn cobs, husks and silk removed
8 cups (2L) chicken stock
Garnishes
Thinly sliced ginger, to serve
Ground white pepper, to serve
Sesame oil, to serve
Coriander leaves, to serve
Light soy sauce, to serve
Thinly sliced red chilli (optional), to serve
1. Place the rice, chicken, ginger, salt and dark green parts of the spring onion in a large heavy-based saucepan.
2. Use a small serrated knife to cut down the side of the corn to release the kernels. Add corn to the pot with the stock. Bring to the boil over medium heat. Reduce heat to low and simmer for 30-40 mins or until the mixture reduces slightly.
3. Transfer the chicken to a heatproof bowl and set aside to cool slightly. Use two forks to coarsely shred the chicken, discarding skin and bones.
4. Return chicken to the pan and stir until combined and heated through. Divide the soup among serving bowls. Top with the white and pale green parts of the spring onion and other garnishes of your choice to serve.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuIdGNoq_qF8avX437_BcB7e, which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce: