Chicken corn soup

To make chicken corn soup from scratch, start by boiling chicken fillets in water until cooked, then shred the chicken. In a separate pot, combine 850ml of cold water with your choice of chicken broth or stock, and bring it to a boil. Add two cans of sweetcorn and the shredded chicken, then simmer for a few minutes. Finally, stir in chopped spring onions just before serving and season with salt to taste.

Yes, chicken corn soup can be made gluten-free by using a gluten-free chicken soup mix or homemade chicken broth. Always check the labels of any packaged ingredients to ensure they are gluten-free.

If you don't have sweetcorn, you can substitute it with other vegetables like diced carrots, peas, or even diced potatoes for a different texture and flavor. Just make sure to adjust the cooking time accordingly to ensure all vegetables are tender.

Store leftover chicken corn soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer.

Chicken corn soup pairs well with crusty bread, a fresh garden salad, or a side of garlic bread. You can also serve it with crackers for a crunchy texture that complements the soup.