Chicken and sweetcorn soup

Chicken corn soup with semolina, carrots and a touch of ginger.

Course Soup

Cuisine American

Keyword chicken and corn soup, chicken soup, semolina

Prep Time 5

Cook Time 40

Total Time 45

Servings people

Calories 377kcal

Author Eva | Electric Blue Food

Prep the veggies. Peel and slice the carrots. Finely mince the shallot and grate the ginger. Drain the canned corn and set aside.
Melt the butter in a large pot, add the shallot and grated ginger, cook on medium heat until fragrant, 2 minutes.
Drop in the chicken legs and sear in the butter on all sides, 5 minutes.
Aside, boil the water and add it until there is enough so the chicken is entirely covered. Add the sliced carrots, bay leaf and salt.
Cook on medium heat for 30 minutes. Keep covered, letting a little opening for the steam to escape.
Lower the heat, remove the chicken legs and bay leaf. Add the semolina to the broth, slowly stirring to prevent lumps, it will swell.
Tear meat away from bones and skin, put meat back into the soup, along with the sweetcorn. Let the corn come to temperature one minute, then serve.

Store refrigerated in an airtight container for up to 5 days.
The nutritional information provided is made with an online calculator and only meant to be used as a guideline.