Chicken and Corn Soup with Spinach

A Comforting Bowl: My Chicken and Corn Soup with Spinach

This recipe isn't just a soup; it's a warm hug in a bowl, perfect for a chilly evening or a busy weeknight. As a busy working mom, time is my most precious commodity, and this recipe delivers both deliciousness and efficiency. The Instant Pot makes the process incredibly easy, minimizing hands-on time while maximizing flavor. The creamy corn, tender chicken, and vibrant spinach create a symphony of textures and tastes that leave you feeling nourished and satisfied. It's a dish I’ve perfected over time, adjusting ingredients to suit my family’s preferences and my ever-changing schedule.

What makes this soup truly special is its versatility. Feel free to experiment with different vegetables. Add some diced carrots or bell peppers for extra sweetness and color. If you have leftover cooked chicken, use that to save time. The beauty of this recipe lies in its adaptability; it's a blank canvas for your culinary creativity. Don't be afraid to customize it to your liking! You can add a dash of chili flakes for a spicy kick, or a squeeze of extra lime for a tangier flavor. The possibilities are endless!

Beyond its practicality, this soup holds a special place in my heart. It's a recipe that has been passed down, not through generations, but through friends and fellow busy moms who share the same desire for delicious, healthy, and convenient meals. It's a testament to the power of shared recipes and the enduring comfort of a simple, yet satisfying meal. The joy of gathering around a table with loved ones, sharing stories and laughter while enjoying a hearty bowl of this soup, makes it more than just a recipe – it’s a cherished tradition. And that, in my opinion, is the true measure of a good recipe.

Beyond the recipe: This soup is also fantastic for meal prepping. Make a large batch on the weekend and enjoy delicious leftovers throughout the week. It reheats beautifully, making it a perfect lunch or dinner option for those days when time is tight. It's also a great way to use up leftover corn cobs – don't let those kernels go to waste!

So, grab your Instant Pot, gather your ingredients, and prepare to be amazed by the ease and deliciousness of this Chicken and Corn Soup with Spinach. It's a recipe that will become a staple in your kitchen, a go-to comfort food that's always there to nourish your body and soul. Enjoy!

Ingredients I like to use: I prefer using organic ingredients whenever possible, especially for the vegetables. The freshness really makes a difference in the overall taste of the soup. I also recommend using high-quality chicken stock for a richer, more flavorful broth. And for a truly authentic taste, try using fresh cilantro instead of the dried variety.

Tips and Tricks: For a smoother soup, you can blend all the ingredients after cooking. If you don't have an Instant Pot, you can easily adapt this recipe to a stovetop method. Simply sauté the vegetables, then simmer the soup until the chicken is cooked through. Remember to taste and adjust seasonings as needed. Every palate is unique, so don't hesitate to personalize this recipe to suit your taste buds.

Serving Suggestions: A simple side of crusty bread or some freshly baked rolls are perfect accompaniments to this soup. You can also serve it with a side salad for a complete and well-balanced meal. For a more elegant presentation, garnish each bowl with a dollop of sour cream or a sprinkle of fresh herbs. This soup is also a great option for potlucks or gatherings – its rich flavors and warm comfort appeal to everyone.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit after a day or two, making it even more delicious! You can also freeze the soup for up to 3 months. When freezing, allow some headspace in the container to account for expansion.

Step-by-step

• Press the Sauté key on the Instant Pot (it should say Normal, 30 mins).
• Add coconut oil, chicken, spring onion, ginger and potato to the pot and sauté for 5 minutes, stirring a few times.
• Using a knife, shave or cut away the corn kernels from the cobs; you should have about 3 full cups of corn kernels.
• Add 1 cup of corn kernels to a blender or food processor together with 1 cup of chicken stock. Process until smooth and creamy, about 15 seconds.
• After 5 minutes, press Keep Warm/Cancel key on the Instant Pot. Add all of the corn, including the creamy corn mixture, plus the remaining chicken stock and the rest of the ingredients to the pot and stir through (EXCEPT for the ingredients that you will use to finish off the soup).
• Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Poultry (or Manual, High Pressure, 15 minutes).
• After 3 beeps the pressure cooker will start going. Once the timer goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.
• Press Sauté key again. Add the spinach to the soup and mix through.
• In a small cup, whisk together the eggs and slowly pour the mixture into the soup while stirring it at the same time, creating thin threads of cooked egg.
• Stir through for 15-20 seconds and turn the pot off.
• At this stage, dissolve and whisk arrowroot in a few tablespoons of water or soup liquid and stir into the soup to thicken. You can do this in a small bowl or a cup.
• Finally, stir in the lime juice and taste for salt. Add more salt or soy sauce, if needed.
• Serve with fresh cilantro/coriander leaves and the remaining spring onions on top.