Chicken Soup with Corn

Soups

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

Soups

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