Corn soup with chicken fillet
6 servings
40 minutes
Corn puree soup with chicken fillet is a tender and warming dish that combines the sweet taste of corn with the rich meaty notes of chicken fillet. Inspired by Russian traditions, this soup is perfect for a cozy family dinner. The lightness of the vegetables and creamy texture make it versatile – it’s good as a standalone dish or paired with crispy bread. The addition of milk gives the soup softness, while sautéed vegetables add depth of flavor. The recipe's variability allows for using canned corn, making it accessible year-round. It’s comfort food that provides warmth and satisfaction.
1
Boil the chicken fillet.
- Chicken breast fillet: 400 g
2
Boil corn in a steamer or water and remove the kernels (cooked corn can be replaced with canned corn).
- Fresh corn: 4 pieces
3
Finely chop the onion and carrot, and sauté in vegetable oil for 5 minutes. Add the corn and cook for another 3 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Vegetable oil: 50 ml
- Fresh corn: 4 pieces
4
Place the vegetables, corn, and chicken fillet with broth in a blender and chop.
- Onion: 1 head
- Carrot: 1 piece
- Fresh corn: 4 pieces
- Chicken breast fillet: 400 g
5
Put everything in a pot, add 700 ml of milk, and bring to a boil while stirring constantly. Add salt to taste.
- Milk: 700 ml
6
Let it sit for 10 minutes and serve.
