About this recipe:This bright and easy recipe is perfect for a quick meal. Red pepper, corn and a sprinkling of fresh greens bring colour and texture to a simple chicken soup base, and adding a little sherry makes it taste just that bit more special. With some bread rolls, it makes a tasty light meal.
1 litre boiling water
2 chicken stock cubes, crumbled
1 red pepper (capsicum), deseeded and cut into thin strips
105 g frozen corn kernels, thawed
250 g skinless chicken breast fillets, cut into 1 cm strips
125 g young broccoli (about half a small head), cut into small pieces
2 tbsp medium dry sherry
15 g snipped spring onions
2–3 tbsp chopped fresh tarragon or 1–1½ tbsp dried tarragon
Pour the water into a large saucepan. Add the stock cubes and whisk over a high heat until the stock boils. Add the red capsicum strips and corn. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low. Cover and simmer gently for 5 minutes.
Uncover the pan and bring the soup back to the boil. Sprinkle the broccoli into the soup, but do not stir the pieces in. Leave the broccoli to cook on the surface of the soup, uncovered, for 3–4 minutes until just tender.
Take the pan off the heat. Stir in the sherry, chives, tarragon and salt and pepper to taste. Serve at once.