Creamy Chicken Corn Soup

Recipe Credit: Tantalise My Taste Buds

Ingredients

• 450 g chicken breast, cubed
• 5 ml salt (adjust to taste)
• 5 ml crushed chilies (approximately 1 tsp)
• 5 ml black pepper (approximately 1 tsp)
• 225 g onion, chopped (approximately 1 medium onion)
• 15 ml crushed garlic (approximately 1 tbsp)
• 5 ml fresh grated ginger (approximately 1 tsp)
• 500 ml fresh cream (approximately 2 cups)
• 53 g Knorr Cream of Mushroom or Chicken Soup (1 packet)
• 625 ml water (approximately 2½ cups)
• 28 g Knorr Chicken Stock Gel Pot (1 gel pot)
• 28 g Knorr Vegetable Stock Gel Pot (1 gel pot)
• 250 ml frozen sweetcorn kernels
• 7.5 ml fresh coriander leaves, chopped (approximately 1½ tsp)
• ½ lemon, juiced

Instructions

1. Cook the Chicken:

   • In a large pan, cook the chicken cubes over medium-high heat for 5 minutes.
   • Add salt, black pepper, and crushed chilies, then reduce the heat to medium and let it simmer for another 5 minutes.
   • Turn off the heat and set the chicken aside.

2. Prepare the Aromatics:

   • In a separate pot, sauté the onions, garlic, and ginger over low-medium heat for 5 minutes until golden brown.

3. Prepare the Soup Base:

   • In a bowl, mix the cream of mushroom or chicken soup with 2½ cups of warm water. Stir until completely dissolved and smooth.

4. Combine Ingredients:

   • Add the fresh cream to the sautéed onions, stirring continuously to prevent burning.
   • Pour in the prepared soup mixture and stir for 5 minutes.
   • Add the chicken and vegetable stock gel pots, stirring until fully combined.

5. Thicken the Soup:

   • The soup will begin to thicken at this stage. Add the sweetcorn kernels and continue stirring for 5 minutes over medium heat.

6. Final Touches:

   • Stir in the chopped coriander leaves and cook for another 5 minutes.
   • Turn off the heat and let the soup cool slightly.
   • Add the lemon juice, stir through one last time, and serve warm.