chicken & corn soup

Chicken and Corn Soup

chicken & corn soup

Chicken and Corn Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 4 servings
Calories 300 kcal


  • 500 grams chicken thigh fillets or chicken breasts
  • 4 spring onions, chopped
  • 1 litre chicken stock
  • 2 Tbsp flour
  • 3 fresh corn cobs, corn removed or 1 429 gram tin corn kernels
  • 2 Tbsp olive oil
  • fresh parsley chopped, garnish


  • Cut chicken into bite sized pieces. Cut up spring onions. Remove corn kernels from cobs or alternatively use a tin of corn kernels
  • In a large pot, add oil and cook chicken on medium heat for 5 minutes or until cooked.
  • Add chopped spring onions and cook for 1 minute.
  • Add flour to pan and cook flour into mix, then add chicken stock. Bring to the boil, then reduce heat to a simmer and cook covered with a lid for 20 minutes.
  • Add chopped parsley just before serving. Adjust seasoning and add more if needed. Serve into bowls and crusty bread.

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