Chicken and corn soup
Description
The recipe won't take much time. This light and tasty soup is perfect for cold days. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the broth. Slice the carrots. Coarsely chop the celery. Cut the onion in half. In a large pot, sauté the garlic in 2 tablespoons of olive oil over high heat. When the oil begins to sizzle, add the chicken thighs (skin-side down) and cook for 5 minutes. Turn the chicken over and cook for 3 minutes. Add water, bay leaf, and 2 cups of chicken broth. Bring to a boil, then add 1 sliced carrot, 1 chopped celery stalk, and half of the onion. Simmer gently for 30 minutes.
- 2
Step 2
2. While the broth is cooking, finely chop the remaining onion. Place the onion, remaining carrots, and celery in a bowl. Rinse the cilantro. Finely chop the stems and add them to the bowl with the vegetables. Reserve the leaves for garnish.
- 3
Step 3
3. In a skillet, sear the corn over high heat until light brown. Transfer to a cutting board.
- 4
Step 4
4. Use a knife to remove all kernels from the cob. Set aside.
- 5
Step 5
5. In a large saucepan, heat 1 tablespoon of oil over high heat. Add the vegetables and sauté for 5 minutes. Add 1/2 teaspoon of salt, corn, and sauté for 2 minutes. Remove from heat and set aside.
- 6
Step 6
6. When the broth is ready, remove the chicken thighs and place them on a plate. Let cool. Remove all vegetables from the broth and skim off the fat from the surface with a spoon.
- 7
Step 7
7. When the chicken has cooled, remove the bones and skin. Tear into pieces with your fingers and set aside in a bowl. Add chicken broth, bring to a boil, and add the prepared vegetables. Simmer for 10 minutes. Add cayenne pepper, the shredded chicken thighs, and cook for another 10 minutes. Season with salt and pepper, garnish with cilantro leaves, and serve.