Chicken & Sweetcorn Soup
with Roasted Veggies & Spring Onion
Summer and winter collide in the pan tonight to transform soup into a breezy new dinner sensation. Fresh and warm chicken is cooked up to perfection with vibrant corn alongside warm and cosy veggies like carrot and potato in a broth that balances everything. It’s the season of soup for sure!
Unfortunately, this week's celery was in short supply, so we've replaced it with leek. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
potato
2 clove
garlic
1 bunch
spring onion
1 tin
sweetcorn
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1
leek
Not included in your delivery
olive oil
3 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice white and light green parts of leek. Thinly slice spring onion. Drain the sweetcorn. • In a small bowl, combine cornflour(see ingredients) and a splash of water, then stir until dissolved. • Heat a large saucepan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the saucepan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to the bowl with the corn.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook leek until tender, 4-5 minutes. • Add garlic & herb seasoning and garlic and cook, stirring, until fragrant, 1 minute. • Add the water, chicken-style stock powder, the soy sauce, sesame oil and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 3-4 minutes.
• Add roasted veggies to the saucepan along with the cornflour mixture. Simmer over medium-high heat, stirring, until the sauce has thickened slightly, 2-3 minutes. • Add the chicken and charred corn and stir to combine.
• Divide chicken and sweetcorn soup between bowls. • Garnish with spring onion to serve. Enjoy!