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.

Best Soup Recipes - Making Stock

A good stock pot

The basis of all good soups is the stock that makes up the liquid. Whether you are vegetarian or a meat-eater will decide on what type of stock you prepare. Most stocks are made form bones, but you can make a lovely stock from vegetables and water.
No matter how you make your stock, the secret is in a long slow boiling to release the flavors of the bones or vegetables into the water. Vegetable stock can be made in a fraction of the time it takes to make meat stock, because it takes a long time for the goodness from the centre of the bones to be released into the water.

Vegetable Stock

Wash and rinse all your outside leaves or even carrot peel, the parts of vegetables you would normally throw in the bin. Put a large lidded pot of freshly-drawn cold water on to boil, and add the vegetables, plus a fresh whole onion. Add about a teaspoon of salt, bring to boil, reduce heat and covet pot with lid and leave to simmer for about 1 hour.
Put the mixture through a sieve into another pot and throw away the vegetables.
Adjust seasoning as required.
Either use right away, or cool and refrigerate for a few days, or freeze for future use.

Meat Stock

The remains on a roast chicken (bones and skin) or any other meat bones you have in the house - left over from a joint of lamb or beef, or ham, can be used.

Put the bones in a big lidded pot and fill with freshly drawn cold water to just cover the bones and no more. Put on to boil. When it boils, reduce heat to simmer with lid on for at least 3 hours.
You can add 1 teaspoon of salt and a little pepper, and perhaps throw in some old vegetables you have lying around that would have been going out to the bin or compost. It uses them up and adds a little extra flavor.

You can put in a mixture of bones for a really richly flavored stock, or stick to the one kind to follow a recipe.

If you have any Schwartz  Season-All Spice in the house, add a teaspoon of that too, as it really brings out the flavors.

Allow to cool strain and either use straight away, refrigerate or freeze.