Satisfying and soothing, chicken soup is always a useful recipe in your collection. Fighting colds, feeling unwell, or just for comfort, chicken soup is the essence of feel-good food.
Using a BBQ chicken and purchased stock makes it simple and time-saving.
Ingredients
1 Tbsp Olive oil2 onions or leeks, chopped3 sticks of celery, chopped3 medium carrots, chopped1 cup frozen sweet corn1 garlic clove, finely diced1 Tsp fresh thyme, chopped1.4L Chicken Stock2 cups water1.5 cups leftover BBQ Chicken, shredded1 bay leafSalt and pepperTools you need
Measuring spoons, cups and jugLarge, heavy-based saucepanCutting board KnivesSpatula or Large spoonMethod
Heat the olive oil in a large, heavy-based saucepan on medium. Cook the onion, stirring often, for about 5 minutes or until soft and translucent. Add the garlic, carrot, celery and thyme and cook for another couple of minutes.
Pour in the stock and sweet corn, cover, bring to the boil, then simmer for 10 minutes.
Add the leftover BBQ chicken, and simmer for another 5 – 10 minutes until the chicken is hot through. Remove and discard the bay leaf.
Season to taste with salt and pepper.
This recipe makes a broth style chicken soup, so if you wanted a thicker soup, you can take out a few cups after cooking and pulse in a blender, then add back to the soup.
