Chicken Soup For The Soul

After last week's post I thought I would post my recipe for chicken and corn soup. My mum used to always make me this soup when I was sick and I absolutely adored it. Now that I can make it myself without blowing up the whole kitchen, I thought I could also share it with you lovely independent people! It serves 4 and takes about 40 minutes to cook.

Ingredients:
Cooking-oil Spray
2 Fresh Corn Cobs, Kernels removed (you can use canned)
4cm of fresh grated ginger
2 garlic cloves, crushed
4 spring onions (shallots), sliced very thinly
1 litre (4 cups) of water
1 litre (4 cups) chicken stock
200g chicken breast fillet
1 teaspoon light soy sauce
1 egg white, beaten lightly

Method:
1. Lightly spray a heated large saucepan with cooking oil. Cook corn, ginger, garlic and half the onion, stirring, until fragrant. Add the water and stock. Bring to boil.
2. Add chicken, reduce heat. Simmer, covered, for about 10 minutes or until chicken is cooked. Cool chicken in broth for 10 minutes. Remove chicken. Shred meat finely.
3. Return broth to the boil. Add chicken and sauce. Reduce heat. Gradually stir in egg white.
4. Serve soup sprinkled with remaining onion!


Although it might sound long and complicated. It really isn't! If you don't have all the ingredients, just improvise!

"There's always room for more improvisation."