Poultry

Chicken Soup with Corn

Soup
Portions2 peopleChangeTiming 40 minsView
Ingredients14 IngredientsViewSwitzerland87 % localView
  • 2  tablespoons butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 150  grams carrots
    Swiss ingredient in season
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    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 600  millilitres chicken stock
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  • 250  grams chicken thighs
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  • 0.5  teaspoon cumin powder
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  • 0.5  teaspoon dried oregano
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  • 10  grams fresh coriander
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  • 1  fresh corn cob
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  • 4  cloves fresh garlic
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  • 1  green pepper
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  • 1  large potato
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    This ingredient is currently available from seasonal local production
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    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1  red chili
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  • 2  red onions
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  • 1.5  teaspoons salt
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Wash 1 green pepper and chop it into pieces of around 1 cm
Peel 150 grams carrots and 2 red onions and chop them finely
Peel 3 cloves fresh garlic and finely grate them
Peel and quarter 1 large potato
Add 2 tablespoons butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the chopped onions to the saucepan and sauté them for 1 minute
Add the pepper, carrots, garlic, 0.5 teaspoon cumin powder, 1.5 teaspoons salt and 0.5 teaspoon dried oregano to the saucepan and sauté them on medium heat for 3 minutes
Prepare 600 millilitres chicken stock according to the instructions on the packaging
Cut 1 fresh corn cob into halves
Add the potato, 250 grams chicken thighs, the stock and fresh corn cob to the saucepan and simmer the soup on low heat for 8 minutes
Peel 1 clove fresh garlic and wash 10 grams fresh coriander
Wash and roughly chop 1 red chili
Add the fresh coriander, garlic and chili to the blender and blend them until smooth
Add the blended sauce to the soup and cook the chicken soup for 8 minutes over medium heat
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Chicken Soup with Corn

Corn Recipes

A white bowl filled with clear chicken soup and corn cobs
Timing 40 mins
Portions2 people
Ingredients14 Ingredients

Ingredients

  • 2  tablespoons butter
  • 150  grams carrots
  • 600  millilitres chicken stock
  • 250  grams chicken thighs
  • 0.5  teaspoon cumin powder
  • 0.5  teaspoon dried oregano
  • 10  grams fresh coriander
  • 1  fresh corn cob
  • 4  cloves fresh garlic
  • 1  green pepper
  • 1  large potato
  • 1  red chili
  • 2  red onions
  • 1.5  teaspoons salt

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Tools

  • 1 medium-sized saucepan
  • 1 blender
  • 1 cutting board
  • 1 knife

Chicken Soup with Corn

Corn Recipes

Instructions

Wash 1 green pepper and chop it into pieces of around 1 cm
Peel 150 grams carrots and 2 red onions and chop them finely
Peel 3 cloves fresh garlic and finely grate them
Peel and quarter 1 large potato
Add 2 tablespoons butter to a medium-sized saucepan and heat up over medium heat until the butter has melted
Add the chopped onions to the saucepan and sauté them for 1 minute
Add the pepper, carrots, garlic, 0.5 teaspoon cumin powder, 1.5 teaspoons salt and 0.5 teaspoon dried oregano to the saucepan and sauté them on medium heat for 3 minutes
Prepare 600 millilitres chicken stock according to the instructions on the packaging
Cut 1 fresh corn cob into halves
Add the potato, 250 grams chicken thighs, the stock and fresh corn cob to the saucepan and simmer the soup on low heat for 8 minutes
Peel 1 clove fresh garlic and wash 10 grams fresh coriander
Wash and roughly chop 1 red chili
Add the fresh coriander, garlic and chili to the blender and blend them until smooth
Add the blended sauce to the soup and cook the chicken soup for 8 minutes over medium heat