This bright and easy recipe is perfect for a quick lunch or supper. Red pepper, sweetcorn and a sprinkling of fresh greens bring colour and texture to a simple chicken soup base, and adding a little sherry makes it taste just that bit more special. With seeded bread rolls it makes a tasty light meal.
A generous amount of fresh tarragon gives this soup a powerful flavour. For a delicate result use 1 tbsp tarragon or use chervil instead. * Use Savoy cabbage or curly kale instead of the greens. Trim off any very thick stalks before shredding the cabbage or kale. * To give the soup a Chinese flavour, omit the salt and marinate the chicken strips in a mixture of 2 tbsp soy sauce, 2 tbsp rice wine or dry sherry and 2 tsp grated fresh root ginger for 10 minutes while you prepare the vegetables. Use pak choy instead of purple sprouting broccoli or spring greens. Slice the thick white stalks lengthways and the green tops across into ribbon strips. Add the white strips in step 2 and cook for 1 minute, then add the green tops and 2 chopped spring onions. Cook for 2–3 minutes. * Fine strips of lean boneless pork can be used instead of chicken. * Add 75 g (2½ oz) dried thin egg noodles to make the soup more substantial. Crush the noodles and stir them into the soup in step 2 and bring to the boil before adding the greens.
Sweetcorn adds carbohydrate and dietary fibre to the soup. Green vegetables are also a good source of fibre, which is thought to reduce the risk of cancer of the colon. * In this fast recipe, cutting fresh broccoli in small pieces and greens in fine strips means they cook quickly to retain as much of their vitamin C as possible. * Red pepper is an excellent source of vitamin C, as well as beta-carotene and bioflavonoids.
Good source of vitamin A, vitamin C. Useful source of niacin, vitamin B6.