Chicken recipes

Air-fryer recipes

Creamy chicken soup

30 minutes

Creamy chicken soup

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 onion, roughly chopped
3 medium carrots, peeled
1 potato, peeled
5 cups water
1 T butter
2 free-range skinless, boneless chicken breasts, cubed
3–4 medium garlic cloves
1–2 t green masala or (1–2 green chillies)
3 t ground coriander
1 x 415 g can cream-style sweetcorn
sea salt and freshly ground black pepper, to taste (I add about 3 t salt)
1 1⁄2 cups milk
1⁄3 cup whipping cream
fresh coriander, to garnish

Method

1. Boil the onion, carrots and potato in the water until soft. Transfer to a blender and blend until smooth.

2. Melt the butter in a saucepan, then add the chicken. When the chicken starts turning white on the edges, add the garlic, green masala or chillies and 2 t ground coriander. Cook for 10 minutes over a medium heat. Once the chicken is cooked, add the sweetcorn.

3. Add the chicken and sweetcorn to the blended ingredients, then simmer over a low heat for 10–15 minutes. Add the milk and cream and stir. Add the remaining ground coriander and salt to taste. Garnish with coriander before serving.

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Photography: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau

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Creamy chicken soup

Ingredients

Method