Chicken and Corn Soup
by Editorial Staff
Chicken, onion, celery, corn, garlic and coriander soup recipe.
Cook: 1 hour
Servings: 4
Ingredients
- Onion – 1 Piece
- Celery stalk – 4 Pieces
- Carrots – 3 Pieces
- Chicken Thighs – 650 Grams
- Ear of corn – 2 Pieces
- Olive oil – 3 tbsp
- garlic – 2 cloves
- Bay leaf – 1 piece
- Cayenne Pepper – 5.5 Teaspoons
- Chicken Broth – 900 Milliliters
- Water – 3 Glasses
Directions
- Prepare the broth. Chop the carrots. Chop the celery coarsely. Cut the onion in half. In a large saucepan over high heat, fry the garlic in 2 tablespoons of olive oil. When the butter sizzles, add the chicken thighs (skin side down) and cook for 5 minutes. Turn chicken over and fry for 3 minutes. Add water, bay leaf, 2 cups chicken broth. Bring to a boil, then add 1 chopped carrot, 1 stalk chopped celery and half an onion. Cook over low heat for 30 minutes.
- While the broth is cooking, finely chop the remaining onion. Place the onion, leftover carrots and celery in a bowl. Rinse the cilantro. Finely chop the stems and add to a bowl of vegetables. Leave the leaves for decoration.
-
In a skillet over high heat, fry the corn until light brown. Place on a cutting board.
- Remove all kernels from the cob with a knife. Set aside.
- In a large saucepan over high heat, heat 1 tablespoon oil. Add vegetables and fry for 5 minutes. Add 1/2 teaspoon salt, corn and fry for 2 minutes. Remove from heat and set aside.
-
When the broth is ready, remove the chicken thighs and place them on a plate. Allow to cool.
- Remove all vegetables from the broth and scoop up the fat from the surface with a spoon.
- When the chicken is cool, remove the bones and skin. Break it into pieces with your fingers.
- Set aside in a bowl. Add chicken broth, bring to a boil and add cooked vegetables. Cook over low heat for 10 minutes. Add cayenne pepper, chopped chicken thighs and cook for another 10 minutes. Season with salt and pepper, garnish with cilantro leaves and serve.
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