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Chicken and Sweetcorn Soup

  • Timer Prep 15 min
    Cook 85 min
  • Chef hat Easy


Remove the skin from the chicken thighs (on the bone). Peel and cube the potatoes. Finely chop the large onions. Drain the tinned sweetcorn. Chop the parsley.


  1. 1 Put the chicken thighs into a large saucepan with the potato, onion, water and bouquet garni (or mixed herbs). Bring to the boil, cover and simmer for 1 hour.
  2. 2 Remove the thighs from the pan and allow them to cool enough to handle.
  3. 3 Cut away and discard the bone, chop the chicken and return to the pan.
  4. 4 Add the sweetcorn, chicken stock and parsley and cook for 15-20 minutes.
  5. 5 Before serving, check the seasoning and add black pepper if required.