Quick chicken soup

This easy recipe is perfect for a quick lunch or dinner. Red capsicum, 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 seeded bread rolls it makes a tasty light meal.

Quick chicken soup


  • 1 litre boiling water
  • 2 chicken stock cubes, crumbled
  • 1 red capsicum, seeded and cut into fine strips
  • 125 g frozen corn
  • 250 g skinless chicken breast fillets, cut into short 1–cm wide strips
  • 2 cups (120 g) young broccoli florets or pieces of broccolini
  • 2 tablespoons medium sherry
  • ¼ cup (15 g) snipped fresh chives
  • ¼ cup (15 g) chopped fresh tarragon
  • salt
  • pepper


  1. Pour the water into a large saucepan.
  2. Add the stock cubes and whisk over a high heat until the stock boils.
  3. Add the capsicum strips and corn.
  4. Bring back to the boil, then add the chicken strips and immediately reduce the heat to low.
  5. Cover and simmer gently for 5 minutes.
  6. Uncover the pan and bring the soup back to the boil.
  7. Sprinkle the broccoli or broccolini into the soup, but do not stir them in.
  8. Leave them to cook on the surface of the soup, uncovered, for 3–4 minutes or until just tender.
  9. Take the pan off the heat.
  10. Stir in the sherry, chives, tarragon and seasoning to taste.
  11. Serve at once.

Serves 4
Preparation: 10 minutes
Cooking: about 15 minutes


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