Chicken Soup’s is bright and easy chicken recipe perfect for a quick lunch or supper. Red capsicum, corn and a sprinkling of fresh greens bring colour and texture to a simple chicken soup base, and adding a little sherry makes it taste just that bit more special. With seeded bread rolls it makes a tasty light meal.

Preparation time 10 minutes

Cooking time 15 minutes

Serves 4

1 liter boiling water

2 chicken stock cubes, crumbled

1 red capsicum deseeded and cut into thin strips

¾ cup (105 g) frozen corn kernels, thawed

250 g skinless

125 g young broccoli or broccolini, cut into small pieces

2 tbsp medium dry sherry

¼ cup (15 g) snipped fresh chives

2-3 tbsp chopped fresh tarragon or 1-1 ½ tbsp dried tarragon

salt and pepper

  1. Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red capsicum strips and corn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes.
  2. Uncover the pan and bring the soup back to the boil. Sprinkle the broccoli into the soup, but do not stir the pieces in. Leave the broccoli to cook on the surface of the soup, uncovered, for 3-4 minutes until just tender.
  3. Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once.

Stacey Doyle

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