Rustic chicken & corn soup

2

PREP TIME

20 min

Makes

14 cups (3.5 L) soup and 1 cup (250 mL) salsa

* PLUS Cooking time: 35 minutes

Ingredients

  • 8 skinless, bone-in chicken thighs
  • 3 284-mL cans undiluted chicken broth
  • 1/2 tsp pepper
  • 2 leeks
  • 2 celery stalks
  • 2 large carrots
  • 1 green bell pepper
  • 2 cups frozen corn
  • 4 garlic cloves , coarsely chopped
  • 4 green onions
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped shallots , about 1 to 2
  • 4 tsp red wine vinegar
  • 1/2 tsp salt

Instructions

  • Trim any fat from chicken. Pour broth into a large saucepan or pasta pot and set over medium-high heat. Add 3 soup cans of water, chicken and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is cooked through, 20 min.
  • Meanwhile, slice off and discard root ends and dark-green tops of leeks. Slice leeks in half lengthwise. Separate outer leaves and rinse under running water to remove grit. Cut into thick pieces. Coarsely chop celery, carrots and green pepper.
  • After chicken has simmered 20 min., remove to a bowl. Add chopped vegetables and corn to broth. Bring to a boil, then reduce heat and simmer, uncovered, until carrots are fork-tender, from 15 to 20 more min.
  • Meanwhile, for salsa, pulse garlic, green onions, cilantro and shallots in a food processor until mixed. Add vinegar and salt. Pulse until finely chopped.
  • When chicken is cool enough to handle, remove meat from bones. Cut chicken into chunky pieces, then stir into soup. Ladle soup into bowls. Top each with a dollop of salsa and swirl in. Soup will keep well, covered and refrigerated, up to 3 days or frozen up to 3 months. Salsa tastes best same day it¿s made because the onion flavour becomes stronger as it sits.

Nutrition (per serving)

  • Calories
  • 84,
  • Protein
  • 8.3 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 2 g,
  • Sodium
  • 517 mg.

Chunks of succulent chicken, carrots, peppers, celery and a handful of corn are slowly simmered so their rich flavours meld together, creating a comforting southern-style soup. Swirl in the onion and cilantro salsa just before serving for a boost of zesty fresh flavour.

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