Easy chicken and corn soup recipe with basil | delicious. Australia

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Skinless thighs are leaner; canned chicken is budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat intake; water is cost-effective.

basil leaves

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients; dried basil is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats; canola is less expensive.

Put the whole organic chicken in a stock pot and cover with cold water.

Cut off the top of the leeks and rinse them.

Add the corn cobs to the stock pot.

Simmer the stock for three hours to extract flavors.

Strain out the corn cobs and leeks from the stock.

Pull the chicken meat from the bone.

In a separate pan, heat butter and olive oil.

Add chopped red onion, leeks, chili, and garlic; cook for about 10-12 minutes until soft.

Add corn kernels, smoked paprika, and lemon zest to the pan.

Pour in the chicken stock and white wine; cook down.

Blend half of the soup for a velvety texture and return it to the pan.

Season with lemon juice, salt, and pepper.

Add the chicken back to the pan and stir.

Garnish with fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level: