Jul 162018

This soup is  a cherished family favourite, passed from grandparents to parents and now to me.

I hope your find success with it, and your family enjoy it as much as we do.

**If you aren’t making your own stock, ready made chicken stock or the stock cubes work just as well – Use enough cubes to make about 2litres of stock and add the thighs to boil in the stock.

Chicken and Sweet Corn Soup

Course: Starter
Cuisine: Chinese
Servings: 6 people
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Ingredients

  • 4 Chicken Carcass for the stock, can be store bought
  • 2 tins Sweet Corn
  • 2 Eggs For thickness - Can use 3
  • 3 Spring onions Chopped for serving
  • 2-3 Chicken Thighs
  • Salt to Taste
  • Black pepper to Taste

Notes

To make the chicken stock from scratch:
  • Bring pot of water to boil with carcasses, it’ll make a grungy bloody mixture, pour this water out
    • bring a fresh pot of water to boil with carcasses and the chicken thighs
  •  Once boiling, reduce heat and let simmer about 20 - 30min.
  • Remove carcasses and chicken, allow to cool then strip meat from bones
    • keep aside to add to soup later
Use a ladle to dish out about 1.5 - 2litres of stock.
Once you have your stock in a smaller pot, get it back on the boil
  • Add sweet corn (heat should be turned up a bit)
    • 2 tins should be good
    • keep stirring so it doesn’t burn
  • Whisk eggs in a bowl or quick shake
    • 2 or 3 according to your preference of thickness
  • When soup is boiling again, add the chicken shreds and eggs
    • keep stirring! Use a fork or chopstick
  • Once the egg is fluffy and ribbon looking, it’s ready to be served
  • Ladle out and sprinkle with chopped spring onions
**If you aren’t making your own stock, store bought chicken stock or the stock cubes work just as well – Use enough cubes to make about 2litres of stock and add the thighs to boil in the stock for those 20-30min

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