- Cook Time
- Prep Time
- 4 servings ServingsServings
- 1 pound:boneless skinless chicken breast
- 1-1/2 cups:chicken broth
- 1 tablespoon:fresh dill sprigs, chopped fine
- 1 tablespoon:finely chopped fresh chives
- 1/2 pound:boiling potatoes (about 2 medium)
- 5 cups:water
- 4 cups:corn (cut from about 6 large ears), reserving 3 cobs
- 1/2 teaspoon:ground cumin
- 1/2 teaspoon:cayenne
- 1/2 to 3/4 cup:ice water for thinning soup
- In a deep saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat.
- Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered.
- Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day. Drain chicken and shred into a bowl.
- Add dill, chives, and salt and pepper to taste and toss to combine well.
- Peel potatoes and cut into 1/2-inch pieces.
- In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.
- Discard cobs and in a blender puree half of corn mixture in batches until smooth, transferring to a bowl.
- Stir in remaining corn mixture, cayenne, and salt to taste.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
- Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
- Divide soup among 4 bowls and mound chicken in center.
- Makes about 9 cups of soup and chicken, serving 4 as a main course.