Hearty Chicken & Grilled Corn Soup

Name: Hearty Chicken & Grilled Corn Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 4 celery stalks; 3 carrots; 1 1/2 pounds , chicken thighs (bone in); 2 corn ears, cleaned and husked; 3 tablespoons extra virgin olive oil; 2 cloves garlic, smashed& peeled; 1 bay leaf; 1 1/2 teaspoons cayenne pepper; 32 ounces (2 lbs) low sodium chicken broth; 3 cups water; Handful of cilantro (with stems)

“Hearty Chicken & Grilled Corn Soup is a main course that serves 4. One portion of this dish contains around 30g of protein, 37g of fat, and a total of 520 calories. For $2.02 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista requires water, celery stalks, cayenne pepper, and chicken thighs. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Hearty White Chicken and Corn Chili, Hearty Chicken Soup, and Hearty Chicken Vegetable Soup are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Onionmedium1 medium
Celery stalks4
Carrots3
Chicken thighsbone in, chicken thighs1.5 lb
Corn earscleaned and husked2
Extra virgin olive oil3 tbsp
Garlicsmashed& peeled2 cloves
Bay leaf1
Cayenne pepper1.5 tsp
Chicken broth2 lbs2 lb
Water3 cups
Cilantrowith stems1 handful

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

15 steps · 45 min

1
In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes.
2
Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes.
3
While the broth is cooking, cut what's left of your celery stalks and carrots into bite size. Finely diced what's left of the onion. Reserve all ingredients in a bowl. Rinse cilantro thoroughly and pick the leaves off the stems.

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