Quick Chicken Soup

CategoryDifficultyBeginner

The bright and easy recipe is perfect for a quick lunch or supper

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 1 l boiling water
 2 tbsp chicken stock cubes, crumbled
 1 red capsicum deseeded and cut into thin strips
 ¾ cup frozen corn kernels, thawed
 250 g skinless Chicken
 125 g young braccoli or braccolini, cut into small pieces
 2 tsp medium dry sherry
 15 g snipped fresh chives
  tbsp chopped fresh tarragon
 salt and Pepper
Preparations
1

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

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

3. Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once

Nutrition Facts

Serving Size 4

Servings 4

Ingredients

Ingredients
 1 l boiling water
 2 tbsp chicken stock cubes, crumbled
 1 red capsicum deseeded and cut into thin strips
 ¾ cup frozen corn kernels, thawed
 250 g skinless Chicken
 125 g young braccoli or braccolini, cut into small pieces
 2 tsp medium dry sherry
 15 g snipped fresh chives
  tbsp chopped fresh tarragon
 salt and Pepper

Directions

Preparations
1

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

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

3. Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once

Quick Chicken Soup

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