Chicken and Corn Soup
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | l | Water |
| 1.50 | kg | Chicken, whole frozen cup up |
| 100.00 | g | Carrots , peeled |
| 1.00 | pc | Celery , diced |
| 50.00 | g | Onions , peeled |
| 1.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 100.00 | g | Carrots , diced |
| 2.00 | pc | Celery , diced |
| 50.00 | g | Onions , diced |
| 10.00 | g | KNORR Chicken Stock Granules 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 20.00 | ml | KNORR Chilli Sauce 6 x 2L |
| 500.00 | ml | Corn kernels (canned) , drained |
| 100.00 | g | KNORR White Roux 6 x 750g |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 5.00 | pc | Basil Leaves , chopped |
Preparation
1.Combine chicken, carrots, celery, onion and bay leaf with water in large saucepan. Cover and simmer for 1 hour, or until chicken and vegetables are tender. Cool.
2.Remove chicken from skin and bones, chop and set aside. Discard skin and bones. Chop carrots and set aside. Reserve and strain liquid for stock.
3.Combine carrots, celery and onion with reserved stock in large pot, adding chicken stock granules, pepper, salt, Chilli sauce. Cover and simmer over low heat for 20 minutes, or until vegetables are almost tender.
4.Add corn and reserved chicken and carrots. Cover and simmer for 15 minutes. Add additional seasonings if desired.
5.Sprinkle roux and mix well.
6.Add meadowland classique. Cook for 3 minutes.
7.Garnish each serving with a Basil leaf.
