Chicken and corn soup has to be my all time favorite soup! I love both clear and creamy chicken soups but this recipe has a special place in my heart. I made it in year 10 in high school with my favorite teacher 'Mrs Jamieson'. This woman really sculpted me into the cook i am today. Without this wonderful lady teaching my the love of food i don't think i would be as passionate as i am now. Thanks Mrs J, this ones for you! Ingredients:
2 Chicken Thighs, bone in if possible 1 Small Onion, chopped roughly 1 Can Creamed Corn 2 Spring Onions 1 Egg 4 Cups Water 2 Chicken Stock Cubes 2 Tablespoons Soy Sauce 1 teaspoon Ginger Method: Place chicken in a large saucepan, add water and onion, cover and simmer for 20mins until chicken is cooked. Strain liquid reserving 3 cups of stock. Remove meat from bone, chop up meat. Combine corn spring onions, reserved chicken stock, meat, stock cubes, soy sauce and ginger in a large saucepan. Bring to the boil, stirring constantly, reduce heat and simmer for 3mins. Remove from heat and whisk in the lightly beaten egg. Serve hot.
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AuthorMum of 2, Wife of a Fifo worker and lover of delicious, creative food. Archives
July 2020
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