Bored with regular soups? Diversify your daily menu with a savory chicken soup with corn, bell peppers and kale. A step-by-step recipe with a photo of a nutritious and delicious first course. Video recipe.
Unusual, tasty and light chicken soup with corn, bell peppers and cabbage. Intense color, pleasant aroma, an interesting combination of soft and firm chicken pieces and juicy snapping corn kernels. The soup is prepared quickly, especially if you prepare chicken broth in advance. It is the cobs of corn that give the dish an unusual look, which, it should be noted, give the soup a slightly sweetish taste. Corn in this dish is a real piquant highlight that almost everyone will surely like. Corn gives the dish a flavor, interesting color and texture.
Canned corn soup is easiest to make, requires no pretreatment and cooks very quickly. However, you can make soup with fresh ears or frozen corn. If desired, the kernels can be removed from the cobs and added to the pan on their own. In this case, buy medium cobs, because in small fruits, the grains are too small. They will be difficult to remove from the cob and wrinkle frequently. Also, do not take large corn, in which the grains are often tough.
See also how to make chicken soup with corn, tomatoes, and eggs.
- Caloric content per 100 g - 197 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken fillet - 2 breasts
- Bay leaf - 2 pcs.
- Sweet bell pepper - 1 pc.
- White cabbage - 300 g
- Greens - a bunch
- Corn - 1 ear
- Ground black pepper - a pinch
- Allspice peas - 3 pcs.
- Hot pepper - 0.3 pods
- Salt - 1 tsp or to taste
Step by step preparation of chicken soup with corn, bell peppers and cabbage, recipe with photo:
1. Wash the chicken fillet under running water and cut into medium pieces. If you have breasts with a ridge, then you can not throw it away, but add it to a saucepan for cooking broth, then the soup will be more saturated.
2. Place the chicken in a saucepan, fill with drinking water and place on the stove.
3. After boiling, remove all noise and screw the temperature down to the minimum setting. Boil the broth for 45 minutes, skimming off the foam periodically.
4. In the meantime, prepare all the ingredients for the soup. Peel the corn of leaves and cut the cob into rings about 1-2 cm thick.
Peel the sweet bell pepper from the stalk, internal partitions and seeds. Wash it and cut into strips.
Cut the required amount from the cabbage head, wash and chop into thin strips.
5. Place the corn cobs in a pot of chicken stock. Cook them without cooking for about 15 minutes. The cooking time for corn depends on the cob. Young ones will be ready in 20-30 minutes, mature and old ones - 1.5 hours.
6. Add shredded cabbage to the saucepan.
7. Next, send sweet peppers. Salt and pepper the soup, put bay leaves and allspice peas.
8. Boil soup, reduce heat and cook for 15-20 minutes until tender. At the end of cooking, add finely chopped herbs to a saucepan and boil for 1 minute. Leave the cooked chicken soup with corn, bell peppers and cabbage, covered for 15 minutes, and serve it to the table. Serve with croutons, croutons or croutons.
See also a video recipe on how to cook chicken soup according to the recipe of Julia Vysotskaya.
