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Recipe Main Cat | Corn Chicken Soup


Servings - 3-4

3 - ears of corn

.75-1 lb - chicken breast

4 cups - vegetable or chicken broth

1 tbsp - Pastamore White Balsamic Vinegar with Pear

1/4 tsp - oregano

1/4 tsp - red peppers flakes

1/8 tsp - smoked paprika

2 - bay leafs

To taste - salt and black pepper


1. Remove husks and stalks from corn, and rinse to remove any excess strands.  Over a large bowl, hold the corn vertically while using a sharp knife to remove the kernels. Cut the corn cobs in half and reserve. 

2. Heat a large pot on the stove over high heat. Add the vegetable broth, corn cobs, and spices.  Bring to a boil and reduce to a simmer.  Cook for 5 minutes, then add the corn kernels and cook for 10 minutes. 

3. Chop the chicken breasts into bite sized pieces.  Heat a frying pan on the stove over medium/medium-high heat. Once hot, lightly oil the pan and quickly sear the chicken. 

4. Remove the corn cobs and bay leafs and pour the soup into a blender or food processor along with the Pastamore White Balsamic Vinegar with Pear.  Mix on high for 1 minute.  Strain the soup with a fine colander while pouring it back into the pot. 

5. Add the chicken to the soup, bring to a boil and reduce to a simmer.  Cook until chicken reaches 165 degrees F.

6.  Garnish with oregano and serve.


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