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Chicken & Corn Soup

GF | NF | RSF
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Servings: 4 Adult
Course: 2 meals a day, Family Meals, puree, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams leek (1 large)
  • 4 small cloves of garlic
  • 2 cobs of corn
  • 1 tbsp miso
  • 2 chicken maryland's or 550g chicken breast/thigh
  • 2 eggs
  • 3 cup bone broth or water
  • 1 tbsp butter or ghee

Equipment

  • Large pot
  • Stick blender
  • Knives
  • Cutting boards
  • Measuring Spoons

Method
 

  1. Finely chop the leek and garlic. Add them to large pot over a medium - high heat with the butter
  2. Next add in the miso and one cob of corn, kernels removed from the cob. Cook until soft
  3. Add in the chicken and bone broth. Bring to a boil, then reduce to a low gentle simmer
  4. Cook on low for roughly two hours, until the chicken is falling from the bone
  5. Remove the chicken from the soup and blend the soup with a stick blender
  6. Whisk the eggs in a bowl then pour into the hot soup.
  7. Remove the kernels from the second corn cob and place that into the soup too.
    Place the chicken back in, bones removed and cook for another 5 minutes
  8. Season with salt to taste

Notes

Age: appropriate: once tolerating soy, egg and dairy
Recipe created for Boob to Food by Jane Houston