Winter warmer: Chicken soup to soothe the soul…and almost anything else that ails you

Chicken soup has gained a worldwide reputation as a universal panacea to cure all ills.

The Heart and Stroke Foundation SA offers the following recipe from Fazlin Sandan for chicken and corn soup as a healthy option for chilly winter evenings.

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Ingredients

2 chicken breasts on the bone, skin and all fat removed

1 tbsp (15 ml) sunflower oil

2 onions, chopped

1 clove of garlic, finely chopped

2 large potatoes, peeled and chopped

1 tsp (5 ml) ground cumin

2 tsp (10 ml) ground coriander

4 cups (1 litre) water

2 tbsp (30 ml) dried mixed herbs

1 cup (250 ml) low-fat or fat-free milk

1 cup (250 ml) frozen whole kernel corn, rinsed (optional)

1 x 410 g tin cream style sweetcorn

lemon juice and black pepper to taste

3 tbsp (45 ml) chopped fresh coriander or parsley

Method

1 Cut chicken breasts in half with kitchen scissors or a sharp knife.

2 Heat oil in a large pot and fry chicken, onions and garlic for a few minutes.

3 Add potatoes, cumin, ground coriander, water and dried herbs. Bring to the boil, reduce the heat and simmer for 30 minutes or until the chicken is cooked.

4 Spoon out the chicken. Remove bones and shred meat.

5 Stir chicken, milk, corn and sweetcorn into the soup and heat through.

6 Season with lemon juice and pepper. Stir in fresh herbs and serve.

Remember that the tinned sweetcorn contains salt, so don’t add salt at the table.

Tip

Fish soup: Replace the chicken with left-over fish or hake. Stir into soup at step 5.

(Information from the Heart and Stroke Foundation SA)

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