Chicken and sweetcorn soup

Tom Parker Bowles warms things up with this delicious light soup for under £5
By Tom Parker Bowles
Chicken and sweetcorn soup
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1.2 litres dark chicken stock
  • 1 chicken, meat stripped from bones and shredded
  • 2 corn on the cobs, kernels stripped from cob
  • 2 spring onions, sliced
  • 1/2 lemon, juice only
  • tabasco


1. Bring the stock to the boil in a large saucepan and simmer for 15 minutes, to reduce a little.

2. Add the corn kernels to the stock and cook for 2 minutes.

3. Stir in the shredded chicken and simmer for a further 5 minutes.

4. Add the spring onions and a dash of lemon juice. Season with a dash of Tabasco and salt and pepper to taste.

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