Chicken and corn country style soup recipe 4031 3b671f64-3c5a-476e-afb6-41e67fa4c756 Crazy Leeks Crazy Leeks 12/6/2019 9:25:54 a.m. 0 0 55 14 Plats principaux Weekday recipes Soups and creams Leeks
Chicken and corn country style soup

Chicken and corn country style soup

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20
35
14
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Ingredients

For the soup:

  • In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
  • Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.

For the salsa:

  • With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
  • Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.
Preparation
Side-by-side mode

For the soup:

  • In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
  • Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.

For the salsa:

  • With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
  • Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.

Chicken and corn country style soup

Ingredients

For the soup:

  • In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
  • Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.

For the salsa:

  • With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
  • Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.
Preparation
Side-by-side mode

For the soup:

  • In a large casserole, mix broth, water, chicken and pepper. Bring to a boil at high heat then reduce at medium-low heat. Cover and simmer , while stirring occasionally, for 20 minutes or until chicken is well cooked. Then set chicken in a bowl.
  • Add sliced leeks, celery, carrots, pepper and corn to the broth. Bring to a boil at high heat. Then reduce heat and simmer uncovered for 15 to 20 minutes or until carrots tenders.

For the salsa:

  • With a blender, mix garlic, green onions, coriander and french shallots. Add vinegar, salt and blend until obtaining the texture of a salsa.
  • Slice chicken into large chunks. Add to the soup. Divide into bowls. Garnish each portions with a spoonful of salsa and stir one last time before serving.

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