Corn and chicken soup

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to cook soup with corn grits and chicken? Prepare the necessary ingredients. I also added a wing and neck to the chicken leg for fat.

2. STEP 2

   

   Rinse the corn grits thoroughly until the water runs clear. It is necessary to wash the starch out of it, otherwise the soup will turn out bitter. To keep the broth clear, I recommend boiling the cereal separately for about 3-4 minutes.

3. STEP 3

   

   Peel the potatoes and cut into medium cubes.

4. STEP 4

   

   Peel the carrots and grate on a coarse grater.

5. STEP 5

   

   Wash the chicken leg and place it in a saucepan. Also add a whole peeled onion and a stalk of celery to the chicken leg.

6. STEP 6

   

   Pour water into a saucepan and bring it to a boil over medium heat. Cook the broth for about 35 minutes, skimming off the foam. At the end of cooking, remove the onion and celery and discard them; they will no longer be needed.

7. STEP 7

   

   Remove the leg from the broth and separate the meat from the bones.

8. STEP 8

   

   Strain the broth through a fine sieve, cheesecloth or clean cotton cloth and return to the heat.

9. STEP 9

   

   Add grated carrots and corn grits to the broth. Bring the soup to a boil and simmer for about 15 minutes, stirring occasionally.

10. STEP 10

    

    Add potatoes and frozen peas to the soup. Cook for about 20 minutes until the potatoes are done.

11. STEP 11

    

    Return the chicken to the pan. Also add bay leaf. Season the soup with salt and pepper to taste and stir. Cook the soup for about 5 minutes after boiling.

12. STEP 12

    

    Remove the finished soup from the heat, cover with a lid and let it brew for 10 minutes. Then the soup can be poured into bowls. Bon appetit!

Comments on the recipe

Moderator Ksenia

13.11.2023

4.8

I have never made cornmeal soup before. I had almost all the ingredients I needed except green peas and celery. I didn't replace them with anything. Cooking soup with corn grits and chicken is simple and quick. As recommended by the author, I thoroughly washed the corn grits and boiled them separately for five minutes. My cereal is very small, so in the soup it turned out not as a separate ingredient, but rather as part of the broth. The soup turned out light and tasty. Corn grits give the broth a slight corn taste, which fits very harmoniously into the overall taste of the soup. Maria, thank you very much for the recipe and the opportunity to experiment.