A nodeshell rescue ...
Ahhh ... thick chicken soup ... something that tastes great and goes down well when you have a cold. But why not try something a little bit more adventurous, a lot more tasty, and not that much harder to make!
I'm talking about chicken and corn soup. Here's how to make this simple soup:
1.5 litres chicken stock (6 cups)
310g creamed corn
130g can corn kernels, drained
8 green onions, sliced thickly
1/4 cup cornflour (35g)
1/4 cup water (60 ml)
2 egg whites
2 tablespoons water, extra
1 cup shredded cooked chicken (170g)
2 slices lean ham (80g) sliced thinly
- Combine stock, creamed corn, kernels and half the onion in large saucepan; bring to boil. Blend cornflour and water in a small jug, add to stock mixture, cook, stirring, until mixture boils and thickens, reduce heat.
- Combine egg white and extra water in jug; add to soup in thin stream, stirring. Stir in chicken and ham; cook uncovered, until heated through. Serve soup sprinkled with remaining onion.
Tip: Rather than cooking a chicken for this recipe, you can buy a pre-cooked BBQ chicken and shred the meat. This makes the recipe even easier to make!
This recipe takes about 20 minutes to make and serves 6 people. I make this soup all the time, trust me, it's pretty hard to make it taste bad!