Chicken, corn and ba­con soup

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 20 MIN­UTES (+ STAND­ING TIME)

1 ta­ble­spoon ex­tra vir­gin olive oil 4 rash­ers ba­con, cut into 1cm pieces 500g chicken thigh fil­lets, cut into 3cm pieces

¼ cup (35g) plain flour

2 litres (8 cups) salt-re­duced chicken stock

400g can corn ker­nels, drained 6 spring onion, sliced thinly, white and pale green parts toast or crusty bread, to serve

1 Heat oil in a large saucepan over medium-high heat. Cook ba­con, stir­ring, for 4 min­utes or un­til golden. Add the chicken; cook, stir­ring, for 3 min­utes or un­til lightly golden.

2 Add flour to pan; cook, stir­ring, un­til flour coats chicken mix­ture. Grad­u­ally stir in stock; bring to the boil. Stir in corn, then sim­mer gently, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til the chicken is cooked through. Sea­son to taste with ground white pep­per.

3 Just be­fore serv­ing, stir in onion. Serve the soup with toast or some crusty bread.

Soup suit­able to freeze. Not suit­able to freeze or mi­crowave.

Chicken, corn and ba­con soup

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