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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Chicken, Cauliflower & Sweet Corn Soup

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Nothing warms the soul more than a bowl of hearty chicken soup, and this one is a family favourite… it’s even kid-approved! I like to pack in some extra vegies too with a healthy dose of cauliflower for even more goodness. 

WATCH THIS RECIPE

CHICKEN, CAULIFLOWER & SWEET CORN SOUP

PREP TIME

15 minutes
COOK TIME

40 minutes
SERVES

6
Ingredients

8 cups basic chicken stock

½ head cauliflower, cut into florets

2 cups frozen corn kernels

1 cups shredded chicken from the basic chicken stock

2 tbsp corn flour (cornstarch), mixed with 2 tbsp water

2 eggs, beaten

sea salt to taste

sliced spring onion (scallions) to serve

Basic chicken stock:

1 whole chicken

2 garlic cloves, crushed

2 spring onions (scallions)

4cm pieces ginger, sliced

1 tbsp dried shrimp (optional)

1 tbsp light soy sauce

Steps
Step 1

To make the basic chicken stock, place all the ingredients in a large stock pot over medium-high heat. Add enough water to just cover the chicken. Bring to a simmer.

Step 2

Place the 8 cups of basic chicken stock in a saucepan over medium-high heat. Add the cauliflower and 1½ cups of the corn (keep half a cup for later). Bring to a simmer and cook for 20 minutes or until the cauliflower is soft. Blend the soup until smooth. Then place the soup back on the heat. Add the remaining corn and chicken. Then stir through the corn flour mixture. And simmer for a minute until thickened slightly. Then slowly drizzle in the egg. Cook for a further minute. Then taste the soup and season with salt to taste. Divide among serving bowls and top with spring onion.

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