2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again ...

Boneless skinless chicken thighs can also be used in this recipe as long as they are cooked through, though chicken thighs taste best ... in this soup. Add More Vegetables – Corn and potatoes ...

Crock pot chicken corn soup makes an easy meal for weeknights! It cooks up mostly unattended until you’re ready to serve it ...

This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal ...

3. Break the spaghetti into short pieces and cook for 8 minutes in the same liquid in which you cooked the chicken. 4. Add the sweetcorn, corn kernels, soy sauce and ginger and season to taste. Bring ...

4. Add the salt and the shredded chicken and keep on simmer. 5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively ...