Chicken, Mushroom and Sweetcorn Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 3 whole skinless chicken legs
- • 1 cm ginger, (peeled and finely grated)
- • 1 tbsp soy sauce
- • 1 tin sweetcorn, (drained, approx. 165g)
- • 300 g white mushrooms, (chopped)
- • 2 tbsp oyster sauce
- • 500 ml boiling water
- • 2 chicken stock cubes
- • 1/4 tsp xanthan gum or 1 tsp cornflour mixed with a little water
- • low-calorie cooking spray
Preparation Steps
Season the chicken legs with salt and pepper.
Spray a pan with low-calorie cooking spray and set on a medium heat. Add the chicken legs and fry, turning over every so often until browned on all sides. Remove from the pan and set aside.
Deglaze the pan with a little water.
Respray the pan with low-calorie cooking spray and add the ginger. Fry until it becomes fragrant.
Return the chicken legs to the pan and add the remaining ingredients (except the cornflour), and bring to the boil. Lower the heat and simmer gently for an hour.
To thicken the soup: if using xanthan gum, whisk into the pan. If using cornflour, add the cornflour and water mixture to the pan and continue to simmer until the soup is the desired thickness.
Remove the bones and serve!