You need just 5 ingredients for this filling and nourishing soup. It’s superspeedy to prepare—our Ella’s tester had never made soup before and declared this one to be easy as A, B, and C. Your children will love the sweetness of the corn.
Reprinted with permission from the publisher, Octopus Publishing, from Ella's Kitchen the Cook Book by Paul Lindley. Hamlyn 2013
|3 1/2 cups chicken stock||1 3/4 cups cooked chicken breasts, tiny pieces|
|2 cups canned corn kernels||a small handful of flat-leaf parsley, finely chopped, to serve (optional)|
|3 leeks, finely chopped|
Blend 2⁄3 cup of the stock with half of the corn kernels until smooth, then transfer the puree and the rest of the stock to a saucepan and bring it to a boil.
Add the leeks to the stock mixture and lower the heat to simmer for 10 minutes, until the leeks have softened.
Add the cooked chicken pieces and the remaining corn kernels to the stock mixture. Simmer for another 4–5 minutes, until the chicken and corn are heated through.
Pour the soup into bowls and sprinkle with some freshly chopped parsley to serve (if using).
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