Our third and final immune boosting recipe with @blackmoresaustralia, a chicken, ginger and corn nourishing soup! So perfect as it gets colder and everyone starts to get the sniffles! Swipe for ingredients and method and head to Blackmores’ page for the IGTV video! Don’t forget to tag us and @blackmoresaustralia when you make this!
Chicken, Ginger & Corn Soup
Prep time: 10 minutes
Cook time: 10 minutes
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- 500 g Chicken thighs
- 250 g Pancetta or bacon thinly sliced
- 1 Leek cut into 1/2cm slices
- 1 bunch Silverbeet , (or other hearty greens) stems discarded, leaves thinly
- 2 Corn cobs, kernels sliced
- 3-4 cloves Garlic finely chopped
- 1 knob Ginger finely chopped
- 2 Lemons, zested and juiced
- 1 Chilli finely chopped , (optional)
- 2 L Chicken stock
- Olive oil
Put pot on stove on high heat.
Sprinkle salt and crack pepper onto chicken thighs.
Once pot is really hot, add olive oil and quickly add chicken in. Drizzle some olive oil over the top as well.
After 3 minutes flip chicken.
Leave to cook for around 2 minutes on the second side then remove from heat. Note: We are just browning the chicken, not cooking through. Turn pan down to low.
Add some more olive oil to the pot, then add the pancetta.
Add the leek and stir intermittently as it sweats down.
Add chilli, garlic, ginger and lemon zest and stir.
Add corn kernels.
Once leeks have sweated down and become translucent, add the silverbeet to the pot. Leave to wilt for around 1 minute.
Slice chicken into thin strips then add into pot.
Add stock and stir (if prepared can preheat the stock, but not a necessity).
Increase heat to high and bring to the boil around 10 minutes.
Once it’s come to the boil, take it off the heat.
Add lemon juice. Taste and see if it needs any salt.