Chicken and Corn Soup

Chicken and Corn Soup

Something easy to make when I am feeling soupy. Last weekend the weather was horrible. It was raining really hard and the sky was dark. A nice bowl of soup would be nice – without the usual hassle of grinding and pounding on ingredients. So when I looked into the cupboard, I found a can of whole kernel corn. I was really tempted to make corn and coconut dessert but another trip to the market for shredded coconut put me off. By the way, that is really good, the corn and coconut dessert, but I will keep that one for another day.

Back to the soup, a recipe that can be made and enjoyed quickly and easily is the unpretentious one. And I am so proud of myself for posting a recipe that has less than five ingredients, salt and pepper not included. For the sake of my argument, salt and pepper are sort of given in any cooking, both simple and complicated recipes. Usually mother makes them only with corn, chicken and egg drop. An all yellow soup doesn’t look too photogenic, so i threw in carrot and chopped celery.

Fresh corn can be used too, but the peeling them off the cob sounded too much work for me. But be my guest, I am sure fresh corn is much more sweeter than canned.

We had this for lunch with some rice and again for supper with whole wheat toast.

Chicken and Corn Soup

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Chicken and Corn Soup

Makes 4 servings

Ingredients:

1 ltr water
1/2 (180 g) chicken breast, skinned and boned
1/2 carrot, cubed
1 (432 g) can whole kernel corn, drained
1/4 tsp ground white pepper
1/4 tsp sugar (if desired)
1 tsp salt
2 eggs, beaten
1 stalk chinese celery / spring onion, chopped, for garnish

Directions:

Boil water in a medium sized stockpot. When the water is boiling, add chicken breast, sugar, salt and pepper. Cook over high heat for 10 minutes

Remove chicken from the soup and shred the meat using fork to small pieces. Can also be cubed. Set aside

Add corn and carrot into the pot. Cook for another 5 minutes

When the soup starts to boil again, lower heat. Slowly pour the beaten egg into the simmering soup and quickly stir while pouring to create the fine strain of egg

Return shredded chicken meat into the pot

Simmer for another 10 minutes, uncovered. Remove and serve warm.

Sprinkle some chopped chinese celery on top of individual bowl


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One Response to “Chicken and Corn Soup”

  1. 1

    sam — January 3, 2011 @ 8:47 pm

    When i saw the pictures, my saliva starts flowing out of the mouth! I really want to try this one day!

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