Chicken & Sweetcorn Soup
Cook Time: ~20 Minutes
Last week I declared it to be soup season, so this week we have another before we head back to regular programming. This chicken & sweetcorn soup is hearty, great for those looking for a bit more bite to their soup, and a full stomach—instant comfort food for cold winters.
Serves: 4-6
Prep: ~10 minutes
Cook: ~20 minutes
Ingredients
2 large chicken breasts
1.2 litres of chicken stock
Finger of ginger
3 garlic cloves
2-4 sweetcorn cobs (or ~750g canned)
A bunch of spring onions
2 eggs
Corn flour (1 tbsp)
Soy sauce (3 tbsp)
Salt & black pepper
Notes
Chilli: I like adding a handful of freshly cut chilli to my soup, but this is optional.
Equipment
Large pot
Mise En Place
Cut the corn from the cob, carefully, with a knife.
Wash and slice the spring onions into thin, lengthway, strips.
Beat your eggs.
Peel and cut ginger into thin matchsticks.
Peel and slice garlic thinly.
The Cook
Empty the chicken stock, chicken breasts, ginger, garlic, and three-quarters of your spring onions into a bot and bring to a boil. Once boiling, turn down the heat and let it simmer for 15 to 20 minutes until the chicken is cooked through. Remove the chicken and let it cool on a chopping board, then shred it into pieces (I usually grab two forks to shred it).
Add soy sauce and sweetcorn to the stock and simmer for two minutes. While that simmers, add one tablespoon of cornflour into a bowl alongside a ladle of stock. Mix until the cornflour is dissolved and pour into the soup. Keep stirring until the soup thickens, then reintroduce your shredded chicken to the stock.
For the last finishing touch, slowly pour in the beaten egg yolks while you gently stir the soup. Delicate silky egg ribbons should start to form. Taste the soup, and season where necessary (additional soy sauce, pepper, etc).
To serve, ladle your soup into a bowl. Add freshly ground black pepper, a handful of spring onions, and chilli if you like. Enjoy.
If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.
Thanks for reading,
Conor