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.
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.
RSS Feed
