Chicken and Corn Broth


This soup freezes beautifully, so don’t worry about making too much - you can never have enough on hand to keep up with the demands of the soul!



  • 80g butter
  • 1 medium white onion, chopped
  • 3 - 4 cloves of chopped garlic
  • 1 fresh chilli(red or green)
  • 4 chicken breasts, cubed
  • 2 tins sweetcorn
  • 2 tbsp corn flour
  • 1 tsp Golden Life Turmeric Blend
  • Fresh coriander, roughly chopped
  • Pinch of salt
  • 2 litres of water


  1. In a large pan, heat the butter, then add the chopped onions to braise till translucent.
  2. Add chicken, chopped garlic and Golden Life Turmeric Blend and braise for 10 minutes.
  3. Add 2 litres of water, generous pinch of salt and bring to the boil.
  4. Reduce temperature and simmer for 30 mins.
  5. Add the sweetcorn to the mix.
  6. Dissolve corn flour in half a cup of water and add to the broth slowly, stirring while mixing. Cook for a further 10 minutes.
  7. Stir in chopped coriander and the chilli just before serving.