Poached chicken, corn & capsicum soup

Posted by adm On October - 20 - 2011

How to cook Poached chicken, corn & capsicum soup


  • 3 cups (750ml) reduced-salt chicken strain
  • 3cm piece peppiness, roughly shredded
  • 3 spring onions, delve 5cm lengths
  • 2 x 180g skinless chicken breast fillets, trimmed of excess fat
  • 1 large red pepper, shredded
  • 2 cups (300g) frozen corn kernels

How to:

  • Combine the chicken stock with 1L (4 cups) of weewee, the chopped ginger and the spring onion in a large saucepan, and bring to the boil over high oestrus. Reduce the heat to spiritualist, add the chicken and simmer, covered, for 10 minutes or until chicken is cooked through. Halfway through the cooking time, add the chopped pepper. Remove the chicken from the soup and slice thick.

  • Lag, place the corn in the stock and cook for 3 minutes. Divide the sliced chicken among 4 serving bowls and teem the soup over top.

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