Jamie Oliver Chicken and Sweetcorn Soup is made with sesame oil, garlic, chicken stock, chicken breast, sweetcorn, white pepper, cornstarch, eggs, and salt. This filling soup is perfect for dinner, takes about 30 minutes to make, and is enough for 4 people.
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🧡 Why You’ll Love This Chicken & Sweetcorn Soup Recipe:
- Quick to Make: You can make this soup in only 30 minutes, which is great when you’re busy.
- Warm and Filling: It has yummy chicken and sweet corn, perfect for warming you up on cold days.
- Good for You: This soup is full of good stuff, like protein from the chicken and vitamins from the corn.
- Easy to Change Up: You can add things you like to make it your own or change how thick it is.
- Great for Kids: Kids will like it because it tastes good and doesn’t have anything too strange in it. It’s also healthy for them.
🍗 Jamie Oliver Chicken And Sweetcorn Soup Ingredients
- 1 tablespoon sesame oil
- 2 garlic cloves, peeled and minced
- 4 cups (about 1 liter) good quality chicken stock
- 1 small chicken breast (about 150g or 5.3oz), chopped into small 1cm cubes
- 7 oz (200g) canned sweetcorn, drained
- â…› teaspoon white pepper
- 2 tablespoons cornstarch mixed with 6 tablespoons water
- 2 medium eggs, whisked
- ÂĽ teaspoon salt (or to taste)
- 2 spring onions (scallions), chopped (for serving)
🥣 How To Make Jamie Oliver Chicken And Sweetcorn Soup
- Heat the Oil: In a large saucepan, heat the sesame oil over medium heat.
- Cook Garlic: Add the minced garlic and cook for 1 minute, keeping the heat low to avoid burning.
- Add Chicken and Stock: Place the chicken and chicken stock into the saucepan. Increase the heat to high and bring the mixture to a boil.
- Simmer the Chicken: Reduce the heat and let it simmer for 5 minutes.
- Prepare Sweetcorn: Lightly mash the sweetcorn using a fork or the end of a rolling pin, ensuring about half of the kernels remain whole for texture.
- Add Sweetcorn and Season: Add the mashed sweetcorn and white pepper to the soup. Stir well and bring it back to a boil. Simmer for another 5 minutes.
- Thicken the Soup: Gradually stir in the cornstarch mixture to thicken the soup slightly.
- Add Eggs: Slowly drizzle the whisked eggs into the soup, stirring continuously to form thin ribbons.
- Season the Soup: Taste the soup and add salt as needed.
- Serve: Ladle the soup into bowls and garnish with chopped spring onions.
đź’ Recipe Tips
- Use Good Chicken Stock: Choose the best chicken stock you can find. It makes the soup taste much better. In the UK, brands like Knorr Chicken Stock Pot or Oxo Chicken Stock Cubes are excellent choices for their rich flavors and ease of use.
- Watch the Garlic: Fry the garlic gently so it doesn’t burn and make the soup taste bitter.
- Cut Chicken Properly: Make sure to cut the chicken into small, even pieces. This helps it cook well and taste nice.
- Stir in Cornstarch Well: When you add the cornstarch, do it slowly and keep stirring. This stops lumps and makes the soup smooth.
- Add Eggs Carefully: Pour the eggs into the soup very slowly and keep stirring. This makes pretty egg threads in the soup, which look and taste great.
🥗 What Goes Well With Chicken And Sweetcorn Soup?
Jamie Oliver Chicken and Sweetcorn Soup pairs well with grilled cheese sandwiches, cucumber salad, jasmine rice, and seasoned pita chips. It also can be served alongside stuffed peppers, roasted broccoli, spring onion pancakes, and tofu skewers.
🎚 How To Store Leftovers Chicken And Sweetcorn Soup?
- In the fridge: Let the soup cool down completely. You can keep it in the pot if it has a lid or put it in a container that closes tightly. It will stay good in the fridge for 3 to 4 days.
- In the freezer: If you want to keep the soup for longer, freeze it. Make sure it’s cool, then put it in bags or containers that are safe for the freezer. It can stay frozen for up to 2 months. Thaw it in the fridge overnight before you heat it up again.
🥵 How To Reheat Leftovers Chicken And Sweetcorn Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the soup in a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- Stovetop: Pour the soup into a pot and warm it over medium heat, stirring occasionally, until it is hot all the way through.
FAQs
Why Does My Chicken And Sweetcorn Soup Curdle?
Your soup might curdle if the eggs are added too fast or the heat is too high. To fix it, lower the heat and slowly stir in the eggs. This helps keep the soup smooth.
Why Does My Chicken And Sweetcorn Soup Taste Bland?
If your soup doesn’t have much flavor, it might need more salt and pepper. Try adding a bit more until it tastes right.
What If My Chicken And Sweetcorn Soup Is Too Thick?
If your soup is thicker than you like, add a little water until it looks good to you.
What If My Chicken And Sweetcorn Soup Is Too Bitter?
If the soup tastes bitter, adding a little olive oil or butter can make it richer and taste better.
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Jamie Oliver Chicken And Sweetcorn Soup Nutrition Facts
- Calories 382
- Total Fat7g
- Saturated Fat 1.42g
- Cholesterol 94mg
- Sodium1041mg
- Potassium 485mg
- Total Carbohydrate 63.28g
- Dietary Fiber 5.7g
- Sugars2.86g
- Protein20.49g
Jamie Oliver Chicken And Sweetcorn Soup
Description
Jamie Oliver Chicken and Sweetcorn Soup is made with sesame oil, garlic, chicken stock, chicken breast, sweetcorn, white pepper, cornstarch, eggs, and salt. This filling soup is perfect for dinner, takes about 30 minutes to make, and is enough for 4 people.
Ingredients
Instructions
- Heat the Oil:Â In a large saucepan, heat the sesame oil over medium heat.
- Cook Garlic:Â Add the minced garlic and cook for 1 minute, keeping the heat low to avoid burning.
- Add Chicken and Stock:Â Place the chicken and chicken stock into the saucepan. Increase the heat to high and bring the mixture to a boil.
- Simmer the Chicken:Â Reduce the heat and let it simmer for 5 minutes.
- Prepare Sweetcorn:Â Lightly mash the sweetcorn using a fork or the end of a rolling pin, ensuring about half of the kernels remain whole for texture.
- dd Sweetcorn and Season:Â Add the mashed sweetcorn and white pepper to the soup. Stir well and bring it back to a boil. Simmer for another 5 minutes.
- Thicken the Soup:Â Gradually stir in the cornstarch mixture to thicken the soup slightly.
- Add Eggs:Â Slowly drizzle the whisked eggs into the soup, stirring continuously to form thin ribbons.
- Season the Soup:Â Taste the soup and add salt as needed.
- Serve:Â Ladle the soup into bowls and garnish with chopped spring onions.
Notes
- Use Good Chicken Stock: Choose the best chicken stock you can find. It makes the soup taste much better. In the UK, brands like Knorr Chicken Stock Pot or Oxo Chicken Stock Cubes are excellent choices for their rich flavors and ease of use.
- Watch the Garlic: Fry the garlic gently so it doesn’t burn and make the soup taste bitter.
- Cut Chicken Properly: Make sure to cut the chicken into small, even pieces. This helps it cook well and taste nice.
- Stir in Cornstarch Well: When you add the cornstarch, do it slowly and keep stirring. This stops lumps and makes the soup smooth.
- Add Eggs Carefully: Pour the eggs into the soup very slowly and keep stirring. This makes pretty egg threads in the soup, which look and taste great.
Jamie Oliver Chicken And Sweetcorn Soup
What happened to the Spring Onions?