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–+ servings

Chicken & Corn Soup

GF | NF | RSF
Print Recipe
Course 2 meals a day, Family Meals, puree, Soup
Servings 4 Adult

Equipment

  • Large pot
  • Stick blender
  • Knives
  • Cutting boards
  • Measuring Spoons

Ingredients
  

  • 200 grams leek (1 large)
  • 4 small cloves of garlic
  • 2 cobs of corn
  • 1 tbsp miso
  • 2 chicken maryland's or 550g chicken breast/thigh
  • 2 eggs
  • 3 cup bone broth or water
  • 1 tbsp butter or ghee

Instructions
 

  • Finely chop the leek and garlic. Add them to large pot over a medium - high heat with the butter
  • Next add in the miso and one cob of corn, kernels removed from the cob. Cook until soft
  • Add in the chicken and bone broth. Bring to a boil, then reduce to a low gentle simmer
  • Cook on low for roughly two hours, until the chicken is falling from the bone
  • Remove the chicken from the soup and blend the soup with a stick blender
  • Remove the kernels from the second corn cob and place that into the soup too.
    Place the chicken back in, bones removed and cook for another 5 minutes
  • Season with salt to taste

Notes

Age: appropriate: once tolerating soy, egg and dairy
Recipe created for Boob to Food by Jane Houston
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