Saturday, 29 December 2012

10 Minute Chicken and Sweetcorn Soup

Hands up if, like me, you've had more than one full Christmas dinner in the last few days? Keep your hand up if, as much as you really really enjoyed them at the time, you're still uncomfortably full and can't believe the sheer quantity you consumed. Yup, me too. I'm ready for some lighter food!

A few weeks ago we made Chicken and Sweetcorn soup for the first time, and it was sheer bliss. I finally understood what people mean when they say that chicken soup is medicinal! We were both feeling under the weather and a bit grumpy, and this perked us up quick smart! Now, I know when people talk about chicken soup, they really mean a simple chicken broth, but I don't see why chicken and sweetcorn can't count as well- I even think the addition of ginger and chili adds to the medicinal quality!

OK, so I'm probably talking nonsense, but it sooo good. Fresh, vibrant, light and with a teeny bit of a kick; this is exactly what I need after all that heavy food I've been eating recently. You can even substitute turkey for chicken and use up some of those leftovers!

Chicken (or turkey) and Sweetcorn Soup
Serves 4-6

1.5 litres chicken stock
4 pieces (thigh or breast) skinless cooked chicken, shredded
350g sweetcorn
2 medium eggs, beaten
2 tblspns cornflour
1 tblspn minced ginger
1 or 2 spring onions, finely chopped
1 small red chili, finely chopped
Salt and pepper, to season

1) In a small bowl, whisk together the corn flour with 100ml of the chicken stock until smooth. Add into the rest of the stock, and pour the whole lot into a large saucepan and bring to the boil over a medium heat.

2) Reduce to a gentle simmer, then add the chicken, sweetcorn, ginger, spring onion, chili and seasoning to the pan and cook for 5 minutes.

3) Slowly pour the beaten eggs into the soup in a steady stream. Simmer for 2 minutes, stirring with a fork to create egg strands.

Serve up and feel better immediately.

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