Whenever I get sick I crave my brother-in-law's chicken and corn soup with loads of ginger. It's warming for your tummy and good for your soul.
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| Chicken and corn soup |
I normally make this soup using chicken drumsticks. Once cooked I discard the bones and skin - they add wonderful flavour to the soup - and tear up the meat.
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| Shred your chicken by using a fork |
Today I only had one chicken breast in my freezer and it's just too hard to get in the car to go to the shops for a couple of chicken drumsticks. I have a cold after all.
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| My original notes for the chicken and corn recipe as told to me over the phone from my brother-in-law about 8 years ago. |
This recipe is perfectly simple to cook when you're not feeling on top of the world. It is also full of flavour when you need something comforting, other than tissues and a pillow.
Chicken and corn soup
by my BIL (brother-in-law)
Serves 2
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| Chicken and corn soup |
Ingredients
230g chicken breast (or 3 to 4 chicken drumsticks)
30g ginger, roughly sliced
1 small onion, sliced
800ml water
200g creamed corn
2 heaped tsp cornflour
1 egg
3 spring onions, finely chopped
Salt
Method
Place water, whole chicken breast, ginger, onion and a good pinch of salt in a pot. Cook on high until boiling and then simmer for about 1 hour or until the onions are really soft.
Pull chicken out and shred. Return back to soup and add creamed corn. Return to the boil.
Dissolve cornflour in a little cold water and add to the soup to thicken.
Whisk egg lightly in bowl until just combined. To add the egg to the soup, first start whisking the soup and then slowly pour the egg into the spot you are whisking. This should give you small shreds of egg in your soup.
Take the soup off the element and add the chopped spring onions.
Serve and enjoy!
We've been getting heaps of corn in our veggie box recently and a corn and chicken soup is a great idea to use it (I know your recipe uses creamed corn but I'm sure it will work fine with fresh).
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