Chicken, quinoa and corn soup recipe
Updated ,first published
Quinoa has a nutty flavour and a high protein content. Most quinoa comes pre-rinsed but just in case, it's a good habit to rinse it under cold water until the water runs clear, then drain it. This removes any bitter-tasting outer coating.
Ingredients
1 tbsp olive oil
1 brown onion, diced
2 celery stalks, trimmed and diced
2 skinless chicken breasts fillets (500g)
150g (¾ cup) white quinoa, rinsed and drained
3 corn cobs
⅓ cup fresh flat-leaf parsley, roughly chopped
Method
Step 1
Heat the oil in a large saucepan over medium heat, add the onion and celery and cook, stirring, for 5 minutes, or until softened. Add 2 litres water and the chicken, season with salt and freshly ground black pepper and bring to the boil over medium-high heat. Reduce the heat to a slow simmer and cook for a further 2 minutes, or until the chicken is just cooked through. Remove the chicken from the pan and set aside to cool slightly.
Step 2
Stir the quinoa into the poaching liquid and gently boil, covered, for 15 minutes, or until the quinoa starts to soften. Meanwhile, shred the chicken into bite-sized pieces.
Step 3
Cut the kernels from the corn cobs. To do this, place each cob upright on a chopping board and cut down the sides of the cob to remove the kernels. Halving the cobs crossways beforehand makes them easier to handle.
Step 4
Add the corn kernels to the soup and simmer for a further 5 minutes, or until the quinoa is tender but the corn is only just tender.
Step 5
Return the chicken to the soup and simmer for 1 minute, or until heated through. Check the seasoning and stir in the parsley to serve.
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