Chicken and Sweetcorn Soup
Savor the rich flavors of tender chicken, sweet corn, and hearty vegetables in this comforting Chicken and Sweetcorn Soup. Perfectly seasoned and easy to prepare, this classic dish brings warmth and nourishment to your table.
6 Servings
Ingredients
For the Broth:
- 3 lbs. whole chicken giblets removed
- 3 carrots cut into thirds
- 3 ribs celery cut into thirds
- 1 large yellow onion quartered
- 1 head garlic halved crosswise
- Salt to taste
- Water
For the Soup:
- 1 tbsp. neutral oil
- 1 yellow onion diced
- 3 carrots peeled and sliced into thick rounds
- 3 ribs celery diced
- 1 tbsp. paprika optional: smoked paprika for added depth
- Crushed red pepper to taste
- 2 15 oz. cans chickpeas, drained
- ½ cup elbow macaroni
- 5 oz. baby spinach or Lacinato kale
- Salt and pepper to taste
Instructions
Prepare the Broth
- Place the whole chicken in a large stockpot and cover it with water, ensuring it is submerged by about 1–2 inches. Add carrots, celery, onion, garlic, and a generous amount of salt.
- Bring the water to a boil over medium-high heat, then reduce the heat and allow it to simmer for 1–2 hours. Skim off any foam or impurities that rise to the surface.
- Remove the chicken using tongs and set it aside in a bowl to cool slightly.
- Increase the heat to a low boil and simmer the broth for an additional 20 minutes to concentrate the flavors.
Prepare the Chicken
- Once cooled, remove the skin from the chicken and discard it. Carefully pick the meat from the bones, shredding or cutting it into bite-sized pieces. Reserve the bones for another use or discard them.
Strain the Broth
- Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Wipe out the stockpot before proceeding with the soup preparation.
Cook the Soup
- Heat the neutral oil in the cleaned stockpot over medium heat. Add the diced onion, sliced carrots, and diced celery, and sauté for 5–7 minutes until softened.
- Stir in paprika, crushed red pepper, salt, and pepper. Cook for 1 minute to bloom the spices.
- Return the shredded chicken to the pot, followed by the drained chickpeas. Pour the strained broth into the pot, ensuring all ingredients are fully submerged. Supplement with water if necessary.
- Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes, or until the vegetables are tender.
Finish the Soup
- Add the elbow macaroni and cook until al dente, approximately 8–10 minutes. For a fresher texture, cook the pasta separately and add it to individual bowls when serving.
- Reduce the heat to low and stir in the baby spinach or kale. Allow it to simmer for 3–4 minutes until the greens are wilted.
Serve the Soup
- Ladle the soup into bowls and garnish as desired. Serve immediately and enjoy the rich, comforting flavors.
Notes
To make this recipe gluten-free, substitute the elbow macaroni with gluten-free pasta or rice. Ensure all canned and packaged ingredients, such as chickpeas and broth, are certified gluten-free. Follow the same preparation steps for a delicious gluten-free version of this comforting soup.