Soup is one of the best meal choices out there. Tasty, comforting, and packed with goodness, this simple dish is truly a masterpiece. This recipe for chicken soup includes bell peppers and sweet corn for a lovely mixture of flavors and textures, and it’s perfect to make in advance to have ready-to-go lunches all week, or for an easy and satisfying lunch at home. Recipe serves 4.
Ingredients:
- 4 chicken breasts
- 1 large white onion
- 1 carrot
- 1 stick of celery
- 2 cloves garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cans of sweet corn
- 2 cups chicken stock
- ¼ cup creme fraiche
- 1 tablespoon apple cider vinegar
- ½ tablespoon smoked paprika
- ½ tablespoon dried thyme
- ½ tablespoon dried oregano
- Salt and pepper, to taste
Instructions:
- Finely slice the onion, carrot, celery, garlic, and bell peppers.
- Chop each chicken breast into bite-sized pieces.
- Heat some oil in a large pot and add the chicken, cooking until no pink skin remains.
- Add the onion, carrot, and celery, season with salt and pepper, and cook for 10-15 minutes, stirring occasionally.
- Add the bell peppers, garlic, sweet corn, paprika, thyme, and oregano. Cook for another 10-15 minutes.
- Add the chicken stock, creme fraiche, and cider vinegar. Increase the heat and leave to simmer for 15-20 minutes, stirring occasionally.
- Serve hot with crusty bread.
