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.

Ingredients

• 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

Method

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 Thasneen.com for giving me the recipe.

Minnesota Wild Rice Soup with Chicken

Minnesota Wild Rice Soup with Chicken

Minnesota Wild Rice Soup with Chicken Recipe

Ingredients 

• 4 cups chicken broth or stock 
• 2 sliced carrots (I like to finely slice the tapered end of a carrot, then cube the rest) 
• 1 onion, finely diced 
• 2 sticks of celery, chopped and diced 
• 1/2 cup (about 2oz) wild rice 
• 3 bacon rashers, chopped 
• 2 tablespoons butter 
• 3 tablespoons flour 
• 1 cup half and half cream 
• 1/2 teaspoon thyme 
• 2 cooked skinless chicken breasts, chopped up

Make stock or use canned chicken broth

You can use ready-prepared chicken broth, or make your own by simmering the chicken in 4 cups of plain water with an added teaspoon of salt for an hour or so. You can add your rice to this mixture and at the end of cooking time, remove chicken, let it cool, then chop it up and return to pot.

Method

1. In a large clean pan, melt the butter. 
2. Add the prepared vegetables and bacon and cook gently for 10 minutes or so, to soften. 
3. Add the stock or broth, and the rice if uncooked at this point. 
4. Bring to boil, cover pan with lid, reduce heat and simmer for an hour or so until the rice is soft.
5. Mix the flour with a little bit of cold water to reach a smooth paste, and add to pan, stirring well so that it doesn't go lumpy.  
6. Bring back to boil, and then turn heat off.
7. Add the half and half cream, mix in well, and serve.