Meat-based recipe
A clear, gently savoury soup that puts fresh sweetcorn to good use. Carrot, celery and herbs build flavour in the broth, while shredded chicken makes it a satisfying lunch or light supper.
Ingredients
- 350g Skinless chicken breast
- 200g, cut from 2 fresh cobs or frozen Sweetcorn kernels
- 1 medium, finely diced Carrot
- 1 stick, finely diced Celery
- 1 small, finely diced Onion
- 900ml Chicken stock
- 1 Bay leaf
- 1 small sprig Fresh thyme
- 1 tsp Oil
- to taste Salt and black pepper
- 1 tbsp, chopped, optional Fresh parsley
Equipment
Medium saucepan with lid · Food thermometer (recommended) · Two forks
Method
- Warm the oil in a saucepan over medium heat. Add onion, carrot and celery and cook for 6–7 minutes, stirring, until the onion is translucent and the vegetables begin to soften.
- Pour in stock and add bay and thyme. Bring to a boil, then lower the heat to a gentle simmer. Add the chicken breast whole, cover partly and poach for 15–20 minutes, turning once, until cooked through.
- Check the thickest part of the chicken reaches 75°C for 30 seconds with a clean thermometer. If needed, continue simmering and recheck. Lift the chicken onto a clean board and rest for 5 minutes.
- Add sweetcorn to the broth and simmer for 4–6 minutes until hot and tender. Meanwhile shred the chicken with two forks, discarding any connective tissue.
- Return shredded chicken to the pan and simmer for 2 minutes. Remove bay and thyme stems, season to taste and stir in parsley if using. Serve steaming hot.
Allotment tip
For a thicker soup, blend a ladleful of corn and broth and stir it back in. Do not boil hard after adding chicken; a gentle simmer keeps it tender.
Serving suggestions
Serve with bread or oatcakes. A little chopped parsley or black pepper is enough to finish the clear broth.
Seasonal allotment note
Fresh sweetcorn is at its best shortly after picking, when kernels are plump. Frozen kernels are a practical alternative at other times of year.
Ingredient swaps
Use leftover cooked chicken only if it has been chilled safely; add it with the corn and heat until steaming hot. Frozen sweetcorn works outside the fresh harvest. Add a splash of milk or cream only if desired and account for dairy.
Allergens: Celery Check chicken stock label for additional allergens
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze. Defrost in the fridge and reheat once until steaming hot throughout, stirring so the soup heats evenly.