Quick chicken soup

    25 min

    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.

    4 people made this

    Serves: 4 

    • 900 ml (1½ pints) boiling water
    • 2 chicken stock cubes, crumbled
    • 1 red pepper, seeded and cut into fine strips
    • 125 g (4½ oz) frozen sweetcorn
    • 225 g (8 oz) skinless boneless chicken breasts (fillets), cut into short 1 cm (½ in) strips
    • 125 g (4½ oz) purple sprouting broccoli, cut into small pieces, or spring greens, finely shredded
    • 2 tbsp medium sherry
    • 3 tbsp snipped fresh chives
    • 3 tbsp chopped fresh tarragon
    • salt and pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red pepper strips and sweetcorn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes.
    2. Uncover the pan and bring the soup back to the boil. Sprinkle the sprouting broccoli or spring greens into the soup, but do not stir them in. Leave the broccoli or greens to cook on the surface of the soup, uncovered, for 3–4 minutes until just tender.
    3. Take the pan off the heat. Stir in the sherry, chives, tarragon and seasoning to taste. Serve at once.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    Good source of vitamin A, vitamin C. Useful source of niacin, vitamin B6.

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