Chicken and Sweetcorn Soup
with crunchy cheese crostini
There's something endlessly comforting about the classic combination of chicken and sweetcorn, and this recipe is no different. A creamy texture and herbaceous undertone combine to create added depth while the accompanying cheesy crostini add a satisfying bite to an all-round delicious dish.
The quantities provided above are averages only.
Ingredients
50 grams
Grated Cheese
(Contains Milk)
1 pack(s)
Sweetcorn
2 unit(s)
Garlic
1 sachet(s)
Dried Thyme
2 sachet(s)
Chicken Stock
65 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Baguette
(Contains Wheat, Barley May be present Soya, Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Flour
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
- Place a large pot over medium-high heat with a drizzle of oil.
- When hot, add the chicken and garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Cook, stirring occasionally, 4-5 mins.
- Add the dried thyme and sweetcorn and cook for 1 min more.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Sprinkle 2 tbsp flour (double for 4p) over the chicken and sweetcorn.
- Cook, stirring constantly, until lightly browned, 1 min.
- Add 450ml water (double for 4p) and chicken stock powder and mix thoroughly to combine.
- Simmer the soup until slightly thickened, 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Cut the baguettes widthways at an angle into 2cm thick slices.
- Lay the slices onto a lined baking tray.
- Toast in the oven until golden brown, 8-10 mins.
- Halfway through cooking, sprinkle the cheese over the baguette slices.
- Return to the oven for remaining time to allow the cheese to melt.
TIP: Keep an eye on them so they don't burn!
- While the crostini cook, stir the creme fraiche into the thickened soup.
- Cook until warmed through, 1-2 mins.
- Season to taste with salt and pepper.
- Divide your chicken and sweetcorn soup between bowls.
- Serve with the cheesy crostini.
