Sunday, May 22, 2011

Sweetcorn Chicken Soup

This is an Indo-Chinese recipe for sweetcorn chicken soup that is to die for! It is also a great way to use up a chicken after a roast meal.


  • 1 pint of chicken stock, or whatever amount you have made 
  • 1 egg, beaten 
  • 1 or 2 cups of shredded, cooked chicken 
  • 1 tablespoon of soy sauce 
  • drizzle of sesame oil
  •  2 Spring onions (stems) or chives, or green onions
  • small tin of puréed sweetcorn


  1. Make your own chicken stock - cover the bones with freshly drawn cold water in a big pan with a lid, add half an onion and any old bits of veg lying around. Add a little salt and a teaspoon of Schwartz Season All Spice.
  2. Boil then reduce and simmer with lid on for about 3 hours.
  3. Strain the bones and skin, leaving only the stock in a bowl.
  4. Return the stock to a pot, and add a couple of handful of shredded cold cooked chicken. 
  5. Add the puréed tin of sweetcorn. If you can't get a tin of puréed sweetcorn locally, but a small tin of sweetcorn and run through the blender.
  6. Bring to boil then add the beaten egg, but by bit, stirring all the time. Then add about a tablespoon of soy sauce, mix well and remove from heat.
  7. Chop up a couple of spring onions and use as a garnish.
  8. Serve in bowls and drizzle a little sesame oil over each portion.
I just made this tonight for the first time as I only made fresh chicken stock last night and was wondering what soup to make. This was so easy. You can also use a proprietary stock cube which makes it even easier!

Unfortunately, I have no photo at this time because it was so delicious, everyone couldn't wait to sample it. I'd like to thank for giving me the recipe.

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