Chicken, corn and basil soup

Name: Chicken, corn and basil soup recipe
Yield: 6
Ingredients: 1 x 1.6 organic chicken; 1 leek, white part finely chopped, tops reserved; 6 corn cobs, kernels removed, cobs reserved; 100g unsalted butter; 1/3 cup (80ml) extra virgin olive oil; 1 red onion, finely chopped; 3 garlic cloves, finely chopped; 1 long red chilli, finely chopped; 1/4 tsp smoked paprika; Finely grated zest of 1 lemon, plus juice of 1/2; 8 cups (2L) Chicken Style Liquid Stock; 2/3 cup (160ml) white wine; 1/2 cup basil leaves

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by Phoebe Wood

Aug 17, 2020

This chicken and corn soup is the cure for chilly weather, and the ultimate meal-prep recipe. Begin this recipe 3 hours ahead.

1 x 1.6 organic chicken
1 leek, white part finely chopped, tops reserved
6 corn cobs, kernels removed, cobs reserved
100g unsalted butter
1/3 cup (80ml) extra virgin olive oil
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 long red chilli, finely chopped
1/4 tsp smoked paprika
Finely grated zest of 1 lemon, plus juice of 1/2
8 cups (2L) Massel Chicken Style Liquid Stock
2/3 cup (160ml) white wine
1/2 cup basil leaves

Method

1.

Place chicken in a large stockpot and cover with 3.5L cold water. Add leek tops and reserved corn cobs, and place over medium heat. Bring to a simmer and cook for 3 hours or until stock is flavoursome and chicken is falling off the bone.
2.

Remove chicken from the pot, then strain the stock and discard cobs and leek tops. Remove skin and bones from chicken and shred the meat into a bowl. Return stockpot over medium heat. Add butter and oil and melt together then add onion, leek, garlic and chilli. Season. Cook, stirring, for 10 minutes or until fragrant and softened. Add corn kernels, paprika, lemon zest, chicken stock and wine. Bring to the boil and cook for 30 minutes or until corn is tender. Transfer half of the soup into a blender and whiz until smooth
3.

Return to the pan then add the lemon juice and season with salt and pepper. Add the chicken to the pan and bring to a simmer. Season soup well to taste and scatter with basil leaves to serve.