Chicken and Sweet Corn Soup
My homemade chicken and sweet corn 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.
Equipment
- medium pot/ saucepan
Ingredients
- 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
Instructions
- 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).
Notes
Please check out my notes and options below.
Cheers, Bella X