Name: Poached Chicken with Sweet Corn Broth
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Skinless Boneless Chicken Breasts: 1.5 - 2 lb pack; Sweet Yellow Corn (frozen or fresh): 0.5 cup; Water: 6 cups; Yellow Onion (coarsely chopped): 1/2; Garlic Clove (fresh, crushed and halved): 2; Butter: 0.5 tbs; Thyme (fresh or dry): 0.5 tsp; Rosemary (fresh or dry): 0.5 tsp; Ground Cumin: 0.5 tsp; Black Pepper, freshly ground: 0.5 tsp; Sea Salt: 1 tsp; Balsamic Vinegar: 1 tsp

Delicious and easy to make, this broth is a bonus after poaching chicken

Every time I poach chicken for enchiladas or chicken nachos, I think I should save the water the chicken was boiled in. I was right, its a great idea and makes amazing chicken soup!

So, we were planning on making chicken nachos. This time I saved the chicken poaching water, added sweet corn and touch of balsamic vinegar and reduced it all to a unbelievably savory liquid gold – lets just call it poached chicken breast and sweet corn broth.

So, next time you plan to poach chicken, turn the poaching water into an amazingly satisfying lite chicken soup. Here’s how to do it…

#Savory #cheap #comfort food

Poached Chicken Breast and Sweet Corn Broth

Overview | Poached Chicken Breast and Sweet Corn Broth

Cuisine: American

Recipe Time: 30 mins (Prep 5 min, Cook 25 min)

Yeild: 2

Cooking Temp: medium boil

Recipe Ingredients | Poached Chicken Breast and Sweet Corn Broth

+ × 1.5 - 2 lb pack (600 - 1000 g) Skinless Boneless Chicken Breasts ℹRemove most (70%) of the poached chicken to use for primary dish, return the remaining chicken after shredding.
+ × 0.5 cup (82 g) Sweet Yellow Corn (frozen or fresh)
+ × 6 cups (1420 g) Water
+ × 1/2 Yellow Onion (coarsely chopped)
+ × 2 Garlic Clove (fresh, crushed and halved)
+ × 0.5 tbs (7 g) Butter
+ × 0.5 tsp (1 g) Thyme (fresh or dry)
+ × 0.5 tsp (1 g) Rosemary (fresh or dry)
+ × 0.5 tsp (1 g) Ground Cumin
+ × 0.5 tsp ( 1 g) Black Pepper, freshly ground
+ × 1 tsp (6 g) Sea Salt
+ × 1 tsp (5 g) Balsamic Vinegar

Adjust Servings

Steps | Poached Chicken Breast and Sweet Corn Broth

Prepare boiling water

To a medium to large stock pot, add the water, onion, bay leaf, rosemary, thyme, cumin, salt and pepper. Bring to a boil, then add the chicken breasts. Poach the chicken in a medium boil for 12 - 15 minutes or until cooked through.

Poached chicken breast and sweet corn broth soup made using left over boiling water and a portion of the chicken breast.

Remove chicken breast.

Once cooked, remove the chicken breast. Set aside most (70 - 80%) of the chicken to use for primary purpose (chicken enchiladas, chicken nachos, etc.). Shred the remaining 20 - 30% of the chicken breast and return to the water used to poach the chicken.

Bring water back to a boil and add sweet corn, and balsamic vinegar. Reduce heat to simmer and continue simmering until the liquid has reduced to approximately 30% (2 - 2 1/2 cups) of the original amount.

Adjust to for salt and pepper and serve.