Soup with canned corn and chicken

Thick and hearty, with tender pieces of meat, seasoned with potatoes and carrots, the soup with canned corn and chicken turns out to be not only delicious but also original. Sweet corn highlights the meat component, while a pinch of crushed ginger and garlic makes the taste extraordinarily rich and fresh. A piece of grated cheese not only increases the thickness of the soup but also noticeably fills it with a creamy aroma.

Calories: 52 kcal per 100 grams of the dish.

Cooking time: 50 minutes.

Yield: 7 servings.

Ingredients

• chicken meat on the bone - 600 g;
• canned corn - 340 g (can);
• cheese - 120 g;
• potatoes - 400 g;
• carrots - 120 g;
• onion - 70 g;
• garlic - 2 cloves;
• parsley - a small bunch;
• turmeric - 1/3 tsp;
• bay leaf - 2 pcs;
• pepper - 3 berries;
• ginger - root 2 cm;
• coarse salt - 0.5 tbsp;
• filtered water - 2.5 l.

Preparation

1. First, put the broth on to boil by pouring the chicken with filtered water up to the 2.5 l mark. When the foam has formed, remove it with a slotted spoon.

2. To get the first aromas characteristic of chicken soup, add bay leaves and pepper. After half an hour, remove the leaves from the pot. Salt the broth.

3. Dice the carrots and onions.

4. Fry them with a small amount of odorless oil.

5. Chop the ginger and garlic.

6. Add these aromatic components to the frying pan when it is already removed from the heat. After that, the kitchen will immediately fill with a spicy freshness.

7. Grate the cheese coarsely.

8. Chop the parsley finely.

9. After 40 minutes, the chicken will be cooked. Before removing it, dice the potatoes.

10. Send the potatoes to the pot, having previously transferred the meat to a plate. Color the soup with turmeric - this will give it a pleasant light yellow hue.

11. Separate the cooled meat from the bones.

12. After 10 minutes of boiling the potatoes, add the fried mixture from the frying pan to the soup.

13. After another 5 minutes, add the meat to the pot.

14. Followed by the parsley.

15. And the corn, from which the liquid should be drained beforehand.

16. The last seasoning will be the grated cheese. As soon as the first bubbles of boiling appear, turn off the heat and cover the soup with a lid.

And here it is, fragrant and very tasty soup with canned corn and chicken on the table. A bit of croutons or bread will be just perfect here. This hot dish claims to become a favorite even among children.

Try it, enjoy your meal!