The colder months bring comfort food cravings. This recipe will hit the spot without the “nasties”. Kids love pulled chicken as a stepping stone towards whole pieces of meat when they are overcoming an aversion to meat that is commonly associated with toddler & preschooler behaviour. If they aren’t happy with the chicken in the soup, serve it along side the soup. If your kids are currently going through a meat aversion phase, please see this previous blog post and recipe for chicken meatballs.
Chicken and Corn Soup
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A family friendly soup
Author: Simone Emery
Serves: 2 adult 2 kids serves
Ingredients
- 1 skin free, free range chicken breast
- 1 cob of corn, kernels removed
- 1 shallot, finely chopped
- 1 medium carrot, roughly chopped
- 500 ml low sodium vegetable stock
- Olive oil
- 1 tsp soy sauce
- ½ tsp ground coriander
Instructions
- In a saucepan, saute the shallot and carrot in olive oil.
- Add the stock and corn. Bring to the boil.
- Add the chicken, soy sauce and ground coriander and poach in the simmering broth for 20minutes.
- Remove the chicken, rest for 5 mins. While resting the chicken, use a hand mixer to blitz your remaining soup.
- Shred the chicken breast once it is rested. I like to use two forks on a cutting board to shred the chicken as it will still be warm.
- Return the shredded chicken to the soup.
- Serve with a garnish of your choice and toasted tortillas or bread.