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Author Topic: Chicken and Sweetcorn soup  (Read 2248 times)

Troubled Waters

  • Joined Jun 2009
Chicken and Sweetcorn soup
« on: June 15, 2009, 06:44:56 pm »
I made this over the weekend.  No exact quantities I'm afraid as I just made it up.

Chicken Stock

Chicken bones
Bay leaves
Mustard seed
Corriander seed (crushed)
1 Onion
2-3 carrots
Salt and pepper to taste

Soup

the chicken stock
chicken picked off the bones or left over chicken etc
2 small cans or two ears of sweetcorn
1-2 potatoes
1 onion
garlic (optional)
butter
spring onions
broken noodles (optional)
egg beaten with soy sauce (optional)

Method
Boil all the stock ingredients for a couple of hours
pick over bones for chicken pieces and reserve, discard bay leaves
now coz I'm tight i also keep the carrots and onions
Sweat the onion, garlic and half the sweetcorn in butter till tender
add potato left over carrot and onion and stock
boil til potato cooked and blitz till smooth (add more stock to desired consitency)
add chicken, rest of sweetcorn, spring onions and noodle if using, correct seasoning
when ready stir in beaten egg if using (think chinese takeaway)
serve with drizzle of cream if like or snipped chives

for me this made a big batch and we have frozen the rest to warm as needed.  when cold mine went quite solid but loosened when heated.
hope u enjoy.
 :)

Rosemary

  • Joined Oct 2007
  • Barry, Angus, Scotland
    • The Accidental Smallholder
Re: Chicken and Sweetcorn soup
« Reply #1 on: June 20, 2009, 05:39:22 pm »
This sounds good. I love soup.

 

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