At Story House Early Learning, mealtimes are more than just food on a plate; they’re moments of comfort, discovery, and full tummies. Behind the scenes at our Noble Park centre, our talented Chef Raghi has been serving up nutritious, delicious meals with heart.
With a deep passion for creating child-friendly meals packed with goodness, Chef Raghi has perfected dishes that our little learners genuinely look forward to. Curious what’s on the menu?
Today, we’re sharing one of these family favourites straight from Chef Raghi’s kitchen, their much-loved Chicken Potato Sweet Corn Soup recipe. Packed with nutrients and hidden veg, this one’s a hit at lunchtime and perfect for the whole family to recreate at home.
Chef Reghi’s Chicken Potato Sweet Corn Soup
Ingredients
- Veg Oil – 1 tbsp.
- Onion – brown – 200 grams (Diced)
- Garlic – crushed – 20 grams
- Chicken – thigh skin off – 600 grams (Fine dice)
- Potato – 800 grams (Peeled, dice small)
- Chicken stock – 3.0 litres (Salt reduced)
- Corn kernels – frozen – 650 grams
- Creamed corn – 2 cans (425gm)
- Parsley – ¼ bunch (Chopped)
- Pepper white – 1 tsp.
- Leek – 1 medium white part finely diced
Method
- Heat oil in a large pot, add onion and garlic, leek sweat off for 5 minutes.
- Add chicken thigh meat and cook off for 5-10 minutes, add potato and cook for a further 5 minutes, stirring often.
- Add chicken stock and pepper, bring to the boil, turn down to a simmer and cook for 35-45 minutes. Defrost the corn kernels.
- Add the corn kernels, creamed corn and parsley to the soup, cook for another 10 minutes.
- Check seasoning.
- Serve with a slice of wholemeal bread.
Whether it’s their first taste of a chicken potato sweet corn soup or a regular favourite, this dish is always a winner at Story House. It’s hearty, wholesome, and made with love, just how Chef Raghi likes it.
Stay tuned for more recipes and behind-the-scenes moments from our incredible team of educators, carers, and chefs.
