Chicken soup is one of those heartwarming dishes that always hits the spot! You just cannot go wrong with good old chicken soup, the ultimate cold remedy (or so they say). I love experimenting with chicken soup as it’s such a versatile dish, but this “Exotic” Chicken Soup is the one I always come back to. It’s super quick and easy to make, but absolutely delicious! I call it exotic because of the bananas… yes, bananas! Don’t judge until you’ve tried it, banana really works with the other flavours!
Exotic Chicken Soup
🍴 Servings: 4
🕒 Hands-on: 10 – 15 minutes
🎛 Cooking time: ~ 20 minutes
INGREDIENTS
- 400g chicken breasts, cut into bite-size chunks
- 1 tbsp oil
- 1 – 1.5 tsp curry powder
- 1 tbsp flour
- 1.2L water
- chicken stock cube
- red pepper, diced
- green pepper, diced
- ¼ – ½ tsp chilli flakes
- ½ tsp salt
- pinch of black pepper
- 1 – 2 bananas, sliced
- 150g (3dl) frozen sweetcorn
- 3 tbsp crème fraîche
- tortilla chips, to serve (optional)
STEPS
1 Heat the oil in a saucepan and add chopped chicken. Cook on a medium heat until the chicken gets some colour, about 2-3 minutes.
2 Stir in the curry powder and flour, cook another minute.
3 Add the water, stock cube, chopped peppers, chilli flakes, salt and pepper. Bring to a boil and once boiling, turn down the heat. Simmer for 10 minutes.
4 Finally, add the banana, frozen sweetcorn and crème fraîche. Let the soup come to a boil and give it a good stir to get rid of any crème fraîche lumps. Serve with some tortilla chips on the side!
Notes:
- Flour — Coating the chicken with flour before adding the liquid helps the flour thicken the soup without clumping it
- Tortilla chips — Tortilla chips add a nice salty element to the soup. Serve them on the side and dunk in the broth like you’d do with a slice of bread
- Extra carbs — If you want the soup a bit foodier, you can add some pasta or potatoes when adding the stock. Note that roughly chopped potatoes take about 15 minutes to cook so the overall cooking time will be slightly longer
ALLERGEN & DIET INFO:
(GF) The only purpose of the flour is to make the soup slightly thicker. However, it won’t make a huge difference so you can leave the flour out if you need the soup to be gluten-free. Alternatively, you can thicken the soup with corn or potato starch. If substituting, check the package instructions for best results as you’d normally need to mix them with cold water first and only add towards the end.
Main equipment:
Soup pot (3L)
Chopping board + knife x 2
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