OK I need to preface this chicken and corn soup recipe by saying that the core of it is from an old Women’s Weekly recipe. It’s been my favourite soup since I was a kid, and it’s so easy to make! As I’ve grown into an adult (who still needs her mum to remind her of the original recipe) I’ve made some minor changes, upped the heat and bulked it out a little (because #carbs).
It’s the perfect winter soup, it freezes well, and I hope you enjoy it!
The best chicken and corn soup
4 chicken thighs (I prefer boneless and skinless because I’m lazy)
8 cups water
2 onions, roughly chopped
2 455g cans creamed corn
4 teaspoons vegetable stock
4 shallots, finely chopped
4 tablespoons soy sauce
3 teaspoons grated ginger
1 finely chopped chilli
2 eggs, lightly whisked
chilli oil, to taste
Brown rice, to serve (I use those 90 second packets because again, I’m lazy)
1. Place chicken, onions and water in large saucepan and simmer, covered until chicken is cooked (approximately 20 minutes).
2. Remove chicken from saucepan, reserving 6 cups of strained stock.
3. Roughly chop the chicken into small pieces.
4. In saucepan, combine creamed corn, chicken, chicken stock, vegetable stock, chilli, shallots, soy sauce and ginger.
5. Bring to boil, stirring regularly, then reduce heat and simmer for around 3 minutes.
6. Remove from heat, stir in lightly whisked egg.
7. Spoon rice into bowl (I go for 1/4-1/2 cup) and pour soup over top. Swirl chilli oil artistically for maximum impact.
*This probably goes without saying, but if you’re freezing the soup, do so without the rice and then just add rice after defrosting (or alternatively, skip the rice and go for a yummy rye bread instead).
In the mood for a chicken and vegetable soup instead? You’re in luck.