Chicken and Corn Soup

By
Susan_Kirk
– March 3, 2011Posted in: Food, Recipes
Chicken

I always have some chicken tenderloins in the fridge/freezer. Chicken is so adaptable. I use it for a chicken and corn soup. Quick and easy. Great for a winter lunch with crusty warm rolls or stick bread.

Chicken and Corn soup

500 g chicken tenderloins
2 litres chicken stock
2 cans creamed corn
Corn kernels from one corn cob (use a tin if you don’t have fresh)
Sprig of thyme
1 clove of garlic
1 tbsp butter
1 small leek
Method
Place butter in a large pot over low heat
Sweat off the sliced leek and crushed garlic.
Add the chicken stock and bring to the boil.
Cut the tenderloins into bite size pieces and add to the stock.
Simmer for 10 minutes.
Add corn kernels and creamed corn
Season to taste
Simmer for another 10 minutes or until the chicken is cooked
You can really add whatever you like to this basic soup recipe. Try baby potatoes and bacon. You can make it for 2 or 10, just increase the quantities. This recipe feeds at least 2!!
Try chicken tenderloins in a chicken ceasar salad. Perfect also for those baby cos lettuces you have growing. Winter is the perfect time to grow cos lettuce here. (sub-tropical climate) I fill up a large pot with about 7 cos lettuce seedlings and in a few weeks you have lovely crunchy baby cos lettuce. You don’t have to harvest the whole plant either. Just snip what you need and leave the plant. It will grow more leaves.
Chicken Ceasar Salad
2 baby cos lettuces
500g chicken tenderloins
6 slices of soy and linseed bread crusts removed
1 punnet grape tomatoes
4 rashers bacon
1/2 cup shaved parmesan cheese
4 poached eggs
Dressing
1 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
2 tsp wholegrain mustard
5 anchovies
2 cloves garlic
Method for dressing.
Put all ingredients into a food processor and blend.
Method for salad
Poach the chicken tenderloins in dry white wine and chicken stock until cooked. You can do this the night before. Cover and put in the fridge.
Wash the cos lettuce and line a salad bowl with the leaves.
Chop the bacon into squares and fry until crispy, drain and sprinkle over lettuce.
Halve the tomatoes and add to the salad.
Add the chopped cooked chicken
Add the poached eggs
Add the shaved parmesan
Pour over dressing.
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About Susan_Kirk

Susan Kirk is a nationally published science writer, with a degree in journalism. She writes extensively for Rural Press publications including Good Fruit and Vegetables and Australian Horticulture. She has TAFE qualifications in horticulture which leads to her interests in crop and horticultural science, with its spinoff to food, organic vs GM. She is a member of the Media Alliance, Queensland Writers Centre, Horticulture Media Association and the Australian Science Communicators. She writes from Kureelpa on the Sunshine Coast hinterland (Australia).