Paprika Chicken and Corn Soup

    1 hour 20 minutes

    Smoked paprika adds a lovely depth to this chicken and corn soup. You can also use leftover chicken instead of poaching it for the soup but you will need chicken stock.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 350g boneless, skinless chicken thighs
    • 4 cups (1 litre) water
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 3 cloves garlic, crushed
    • 2 carrots, thinly sliced
    • 1 red capsicum, thinly sliced
    • 1 cup mushrooms, thinly sliced
    • 3 teaspoons smoked paprika
    • 1 (420g) tin corn, drained and rinsed
    • 2 tablespoons tomato paste
    • salt and pepper, to taste

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a saucepan bring chicken thighs and 4 cups water to the boil. Simmer 30 minutes. Remove the chicken, strain and reserve stock. When the chicken is cool enough to handle, shred or dice the meat.
    2. Heat the oil in the saucepan over low heat. Add onion and garlic and cook 7 minutes until onion is tender. Add carrots and capsicum and cook 10 minutes. Add the mushrooms and stir in the paprika. Cook 5 minutes, or until mushrooms are wilted.
    3. Return the stock to saucepan and add the corn, tomato paste, salt if needed and pepper to taste. Add the chicken meat and simmer a couple of minutes. Serve!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)