Feeling a bit under the weather? These drastic changes in the weather and temperature are more than enough to make anyone’s body chemistry run amuck. If you feel you need something comforting, try this chicken, corn and macaroni soup. Chunky, creamy with herby undertones.
I had chicken fillets marinating in the fridge for a couple of days intending to grill them but the incessant rains wrote outdoor grilling out of the picture. Instead, I made a soup that was just perfect for a rainy day.
- 150 grams macaroni
- 6 skinless chicken thigh fillets seasoned with salt, cayenne powder, dried rosemary and dried thyme (see notes below)
- 1 large white onion
- 1 cup corn kernels (see notes below)
- 3 tablespoons butter
- 6 to 8 cups chicken bone broth
- 1 cup whole milk
- 1 cup cream
- 1 tablespoon chopped parsley
Cook the macaroni per package directions, undercooking the pasta for about three minutes. Drain.
While the pasta cooks, cut the chicken fillets into 1/2-inch cubes.
Roughly chop the onion.
Heat the butter in a large thick-bottomed pot. Add the chopped onion and cook gently until softened and translucent, about five to seven minutes over medium heat.
Turn up the heat. Add the chicken cubes and cook until the meat changes color.
Pour in the broth. If the broth is not seasoned or under-seasoned, add salt.
Add the corn.
Bring to the boil, cover and simmer for 10 minutes.
Add the pasta. Simmer for another five minutes. Adjust the seasonings, if needed.
Turn up the heat. Pour in the cream and milk. Stir in the parsley. When the soup starts to boil, turn off the heat.
Leave the soup for about ten minutes, loosely covered, to allow the macaroni to absorb the flavors and seasonings and to turn soft in the residual heat.
Serve the creamy chicken, corn and macaroni soup hot with some good crusty bread on the side.
Like I mentioned earlier, my chicken fillets had been marinating for some time. If you’re starting with fresh unseasoned chicken fillets, cut them into cubes first then season with salt, cayenne powder, rosemary and thyme. Leave while you prepare the rest of the ingredients.
I used canned whole corn kernels. If using fresh corn, choose sweet yellow corn which cooks faster (white corn requires at least an hour of cooking). Simply cut the kernels off the cobs then measure.