Solo: Creamy Chicken & Corn Soup

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Solo: Creamy Chicken & Corn Soup

Creamy soup with free range chicken, corn, carrots, celery, onion, fresh thyme and Cajun spice. Comfort in a bowl!

Ingredients to serve 1

  • 200g x chicken fillets – cut into cubes
  • ½ tbsp x Cajun spice
  • ¼ x onion – chop finely
  • ½ x carrot – grate coarsely (peeling is optional)
  • ¼ x celery stick – chop finely
  • 3g x fresh thyme – strip off leaves
  • 1 tbsp x flour
  • ½ tsp x chicken stock granules
  • ½ cup x boiling water (for the stock)
  • 65ml x cream
  • ¼ tin x sweetcorn cream style
  • ¼ tin x whole corn kernels
  • ½ cup x water (for soup)
  • butter (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Chicken Stock: Mix the chicken stock granules in a medium sized bowl with the boiling water (see quantities above). Set aside.

Step 3

Mirepoix: In a large saucepan over a medium-high heat melt a knob of butter. Add onion, carrots, celery and thyme. Cook for 3 minutes or until the veg has softened. Then add the chicken cubes and Cajun spice, mix well, and cook for 5 minutes. Add the flour. Cook, stirring, for 1 minute. Gradually stir in the chicken stock. Cover and bring to the boil.

Step 4

Reduce the heat to medium. Add the cream, water (see quantities above), corn kernels and sweetcorn cream style. Cook, stirring occasionally, for 10 minutes or until soup thickens slightly. Season with pepper and serve immediately.