My homemade chicken & sweetcorn soup is easy, wholesome, nutritious, and delicous! This recipe is perfect as a light main or starter – and everyone will love the Asian-inspired flavors.
Chicken soup for the soul
We’ve all heard about ‘chicken soup for the soul’, but did you know that there’s actually some valid science behind the saying? When we’re feeling a little under the weather, we often go off our food. However, it’s exactly when we’re feeling sick (or stressed, or run-down) that our bodies need nourishment more than ever. And that’s where chicken soup comes in. Researchers at both the Mount Sinai Medical Center and the Chest medical journal have studied the effects of warm chicken soup on patients, and declared that there IS a correlation between improved respiratory health and chicken soup! (However, both institutions have also acknowledged that they’re still a little baffled by exactly what causes the improvement.)
And there’s no denying that the protein in chicken and eggs is excellent for you, especially when your body is trying to repair healthy functions.
There are some myths floating around about whether or not corn has any nutritional value. I’m not sure where the rumors come from, but here are the facts:
- One ear of corn contains approximately 100 calories (similar to the calorific content of an apple).
- While corn is considered a sweet vegetable, it has a much lower sugar content than many fruits. As an example, one ear of corn contains only one-third of the calories contained in the apple mentioned above!
- Corn contains Vitamin B1, protein, potassium, iron, and insoluble fiber.
- An ear of corn has about 3g fiber. The fiber keeps you feeling fuller for longer, so you don’t feel the need to eat again for a while.
- Corn contains lutein and zeaxanthin, which help you to maintain good vision.
So whether you’re feeling like you need a little pick-me-up, or you just enjoy the delicious taste of Asian-inspired chicken and sweet corn soup, this is the perfect recipe for you and your family.
Chicken and Sweet Corn Soup
- medium pot/ saucepan
- 1 small chicken
- 2 medium eggs, lightly beaten
- 1 can creamed corn (15oz/ 425g can)
- 1 small knob green ginger, bruised and peeled
- 1 clove garlic, peeled and roughly chopped
- ¼ cup shallots, finely chopped
- ¼ cup cornflour
- ¼ cup water
- 1 teaspoon salt
- few drops sesame oil
- extra water, to cover
- Cut chicken into quarters and add to medium pot.
- Just cover chicken with water, add salt, ginger, and garlic, and bring pot to the boil.
- Reduce heat to a simmer, cover, and allow to simmer for 1.5 hours to make a stock.
- Strain the stock and reserve 5 cups. Store any remaining stock in an air-tight container in the freezer for later use.
- Remove chicken meat from bones and discard bones.
- Cut chicken meat into small pieces and set aside.
- Bring the 5 cups of stock to the boil.
- In a small bowl, blend ¼ cup cornflour with ¼ cup water.
- When blended, stir the cornflour and water mixture into the stock. Keep stirring while boiling for 2 minutes.
- Reduce heat to medium.
- Add chicken and corn.
- Gradually pour the eggs into stock pot while stirring constantly.
- Add sesame oil.
- Remove from heat and serve immediately into bowls.
- Sprinkle shallots on top to garnish, or add a sprig of cilantro (coriander).
Is there really anything more wholesome than chicken and sweet corn soup? It’s one of my earliest – and fondest – memories: slurping soup from a bowl balanced precariously on my television tray table with my gorgeous Grandma. (My mother would never had allowed me to eat dinner in front of the television!)
As you know, I like to try to give you some options so you can personalize my recipes. I figure that you’re more likely to make a recipe again if it can adjust to suit yours and your family’s tastes. And this recipe is no different. For hints on how to customize this recipe, read on…
- Add 1 tablespoon soy sauce at the same time as the sesame oil. You can also add a sprig of cilantro (coriander) to garnish (as I did in the photo above).
- Cube and steam 1 cup sweet potato and add to the soup. The sweet potato adds some bulk to the recipe – perfect if you’re looking to make the recipe as a main meal. Sweet potato also adds nutrients which are valuable all the time, but particularly so if you’re not feeling well.
- Add in 1 cup frozen peas at the same time as the chicken and corn. The bright green of the peas makes a nice punch of color.
I hope you enjoy my chicken and sweetcorn soup as much as I do! If you have any feedback or suggestions, please leave me a note in the ‘comments’ section below.
Until next time…!
Love & chicken soup for the soul, Bella X