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Hearty Chicken & Grilled Corn Soup

 
One serving costs about $2.28

$2.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,father's day,winter,4th of july,summer,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:56%

Spoonacular Score: 56%

 

You can never have too many main course recipes, so give Hearty Chicken & Grilled Corn Soup a try. For $2.28 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 520 calories, 30g of protein, and 37g of fat each. If you have handful of cilantro, extra virgin olive oil, chicken thighs, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 56%. Try Corn Chowder – you can make this hearty soup anytime, Hearty White Chicken and Corn Chili, and Hearty Chicken Soup for similar recipes.

Ingredients

Servings:
1 medium
1 medium onion
onion
4
4  celery stalks
celery stalks
3
3  carrots
carrots
1.27 lb
1.27 lb bone in chicken thighs
bone in chicken thighs
2
2  ears corn
ears corn
3 Tbsps
3 Tbsps extra virgin olive oil
extra virgin olive oil
2 cloves
2 cloves garlic
garlic
1
1  bay leaf
bay leaf
1.5 tsps
1.5 tsps cayenne pepper
cayenne pepper
2 lb
2 lb low sodium chicken broth
low sodium chicken broth
3 cups
3 cups water
water
1 Handful
1 Handful cilantro
cilantro
1 medium onion
1 medium
onion
4  celery stalks
4
celery stalks
3  carrots
3
carrots
1.27 lb bone in chicken thighs
1.27 lb
bone in chicken thighs
2  ears corn
2
ears corn
3 Tbsps extra virgin olive oil
3 Tbsps
extra virgin olive oil
2 cloves garlic
2 cloves
garlic
1  bay leaf
1
bay leaf
1.5 tsps cayenne pepper
1.5 tsps
cayenne pepper
2 lb low sodium chicken broth
2 lb
low sodium chicken broth
3 cups water
3 cups
water
1 Handful cilantro
1 Handful
cilantro

Equipment

cutting board
cutting board
grill
grill
knife
knife
bowl
bowl
frying pan
frying pan
pot
pot
cutting board
cutting board
grill
grill
knife
knife
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

To make the broth: In a large pot over high heat, add the garlic cloves and 2 tbsp olive oil. When the oil is sizzling, add the chicken thighs (skin down) and cook for 5 minutes. Turn the thighs over and cook for 3 minutes. Add water, bay leaf, and 2 cups chicken broth. Bring to boil then add 1 carrot (roughly chopped), 1 celery stalk (roughly chopped), and 1/2 an onion (cut in 1/2). Simmer for 30 minutes. While the broth is cooking, cut what's left of your celery stalks and carrots into bite size. Finely diced what's left of the onion. Reserve all ingredients in a bowl. Rinse cilantro thoroughly and pick the leaves off the stems. This step is optional but I highly recommend it if you love cilantro as much as I do* Take the cilantro stems and chop finely. Add to the bowl of veggies. In a pan over high heat, add corn ears and grill until the corn is slightly charred. Remove the corn from the cob by cutting the tips off (so you can lay it flat on a cutting board). Stand the cob vertically and with a knife, cut downwards row by row until all kernels are removed. Put aside. In a large pan over high heat add 1 tbsp oil. Add veggies and cook for 5 minutes. Add 1/2 tsp salt, add corn and cook for 2 minutes. Turn the heat off and put aside. When the broth is done, remove chicken thighs and put them on a plate to cool. Throw away all the vegetables in the broth, including the bay leaf. Skim the excess fat off the top with a spoon. When the chicken has cooled off, remove the bones and skin, and shred it with your fingers (it's much easier this way). Set aside in a bowl. Add what's left of the chicken broth to the just cooked broth. Bring to boil and add the cooked veggies. Simmer for 10 minutes. Add the cayenne pepper, shredded chicken and simmer for another 10 minutes. Season with salt & pepper, garnish with cilantro leaves and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.28
Ingredient
1 medium onion
4 celery stalks
3 carrots
1.5 pounds bone in chicken thighs
2 ears corn
3 tablespoons extra virgin olive oil
2 cloves garlic
1 bay leaf
1.5 teaspoons cayenne pepper
2 pounds low sodium chicken broth
1 Handful cilantro
Price
$0.24
$0.06
$0.32
$2.94
$1.66
$0.50
$0.13
$0.02
$0.34
$2.77
$0.13
$9.12

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
519 Calories
30g Protein
36g Total Fat
19g Carbs
19% Health Score
Limit These
Calories
519
26%

Fat
36g
57%

  Saturated Fat
8g
53%

Carbohydrates
19g
7%

  Sugar
6g
7%

Cholesterol
141mg
47%

Sodium
232mg
10%

Get Enough Of These
Protein
30g
61%

Vitamin A
8239IU
165%

Vitamin B3
11mg
56%

Selenium
27µg
40%

Phosphorus
366mg
37%

Vitamin B6
0.7mg
35%

Potassium
836mg
24%

Vitamin B5
1mg
20%

Vitamin K
20µg
20%

Vitamin B2
0.33mg
19%

Vitamin B12
1µg
19%

Zinc
2mg
16%

Vitamin E
2mg
16%

Vitamin B1
0.23mg
15%

Magnesium
58mg
15%

Copper
0.29mg
14%

Manganese
0.25mg
12%

Fiber
2g
12%

Iron
2mg
11%

Vitamin C
9mg
11%

Folate
40µg
10%

Calcium
54mg
6%

covered percent of daily need

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