Chicken Easy Main Asian

Chicken, corn and asparagus soup

Name: Chicken, corn and asparagus soup recipe by Matt Moran
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 1.2kg whole chicken; 4 corn cobs, kernels cut off, cores reserved (for stock); 1 fennel bulb, chopped; 1 carrot, chopped; 1 leek (white part only), chopped; 1 onion, chopped; 2 garlic cloves, chopped; 1/2 bunch thyme; 1 bunch asparagus, cut into 1cm pieces; 1 bunch flat-leaf parsley, finely chopped; 1 tbs soy sauce; Micro parsley leaves, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 19, 2020

The classic chicken and corn soup recipe gets a Matt Moran makeover.

1.2kg whole chicken
4 corn cobs, kernels cut off, cores reserved (for stock)
1 fennel bulb, chopped
1 carrot, chopped
1 leek (white part only), chopped
1 onion, chopped
2 garlic cloves, chopped
1/2 bunch thyme
1 bunch asparagus, cut into 1cm pieces
1 bunch flat-leaf parsley, finely chopped
1 tbs soy sauce
Micro parsley leaves, to serve

Method

1.

Use sharp kitchen scissors or poultry shears to halve the chicken down the backbone and breastbone.
2.

Place corn cores in a large saucepan with chicken, fennel, carrot, leek, onion, garlic and thyme. Add cold water to just cover chicken, then place over medium heat.
3.

Bring to a simmer, then reduce heat to low and cook for 1 1/2 hours or until chicken is cooked through and flavours are infused. Remove from heat and cool slightly, then strain through a fine sieve, reserving chicken and discarding vegetables.
4.

Return broth to pan. Remove chicken skin and shred meat, then return to the broth with corn kernels and asparagus. Place over medium heat and bring to a simmer to warm through.
5.

Stir through chopped parsley and soy sauce, and serve warm with micro parsley.