My Best Chicken Soup With Zucchini and Corn
Recipe Mari Loewen, Food Styling Carol Dudar, Photography Paula Wilson
Mama, this is your best soup, my daughter says. And I have to agree, since I created this soup, I’ve become obsessed.
I start with the best Ontario pasture-raised chicken to make an easy homemade chicken stock, then turn it into a delicious, aromatic broth with garlic, ginger, bay leaf, and turmeric. I cube the chicken rather than shredding it, then add chunks of fresh zucchini and chewy brown rice.
With Ontario corn in season, I cut the kernels right off the cob and toss them in. I like to add a drizzle of chili crisp for heat, a few tortilla chips for crunch, and cilantro for freshness.
I hope you love it as much as I do.
Ingredients
1 pound cooked chicken, cubed
6 cups chicken stock
Salt and black pepper, to season
2 tablespoons light olive oil
2 tablespoons minced ginger (from a 2-inch piece)
3 garlic cloves, minced
2 teaspoons ground turmeric
½ cup brown rice
1 large zucchini, cut into 1-inch pieces
2 ears of corn, with kernels cut (off the cob)
1 fresh or dried bay leaf
Cilantro, to serve
Preparation
Heat a Dutch oven or other heavy-bottomed pot over medium heat. Add the olive oil, ginger, garlic, and turmeric, and let the mixture sizzle and soften for about 30 seconds, stirring constantly.
Add 6 cups of stock to the pot, along with the rice, zucchini, corn, bay leaf, and a big pinch of salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the rice is al dente, about 20 minutes. Add the chicken and simmer until it is heated through. Taste and adjust the seasoning with more salt and pepper, if necessary.
To serve, top with a spoonful of chili crunch, tortilla chips, and cilantro. Serves 4.
