Chicken, Cauliflower & Sweet Corn

Soup

Nothing warms the soul more than a bowl of hearty chicken soup, and this
one is a family favourite… it’s even kid-approved! I like to pack in some
extra vegies too with a healthy dose of cauliflower for even more
goodness.

PREP TIME COOK TIME

15 minutes 40 minutes

SERVES
6

Ingredients

8 cups basic chicken stock

½ head cauliflower, cut into florets

2 cups frozen corn kernels

1 cups shredded chicken from the basic chicken stock

2 tbsp corn flour (cornstarch), mixed with 2 tbsp water

2 eggs, beaten

sea salt to taste

sliced spring onion (scallions) to serve

Basic chicken stock:

1 whole chicken

2 garlic cloves, crushed

2 spring onions (scallions)

4cm pieces ginger, sliced

1 tbsp dried shrimp (optional)

1 tbsp light soy sauce

Steps

To make the basic chicken stock, place all the ingredients in a large
stock pot over medium-high heat. Add enough water to just cover the
chicken. Bring to a simmer.

Place the 8 cups of basic chicken stock in a saucepan over medium-high

heat. Add the cauliflower and 1½ cups of the corn (keep half a cup for
later). Bring to a simmer and cook for 20 minutes or until the cauliflower
is soft. Blend the soup until smooth. Then place the soup back on the
 is soft. Blend the soup until smooth. Then place the soup back on the
heat. Add the remaining corn and chicken. Then stir through the corn
flour mixture. And simmer for a minute until thickened slightly. Then
slowly drizzle in the egg. Cook for a further minute. Then taste the soup
and season with salt to taste. Divide among serving bowls and top with
spring onion.

Tags:
CHICKEN • COMFORT FOOD • EGGS • FAMILY FAVOURITES • KID-FRIENDLY • SOUPS •
WINTER WARMERS