Wednesday, March 28, 2012

New & Improved Chicken & Corn Soup

At the moment Ireland is having a strange little heat wave and despite it being march we have had two weeks of sunshine and warm weather - it got all the way up to 20 degrees (celsius) yesterday! I was in a skirt! Of course, it will get cold again soon, and will probably be freezing for all of April just to make up for it, but I really hope that the unseasonably warm weather is the positive aspect of climate change and will stick around until winter. However, despite the warm weather I have a cold so last night I made a pot of chicken soup. It was delicious. I was hunting through the cupboards looking for ingredients and found a can of sweetcorn kernals, so I decided to revisit chicken & corn soup, only I made a few improvements. My old recipe was really just chicken & corn, while this new one has all sorts of little extras like soy sauce and chilli and ginger. So maybe you could call it asian-inspired chicken & corn soup because I added all of the things that I add to noodle stirfries, like the drunken noodles that I made last week. But it doesn't really need to be called anything other than yum.


Spicy Chicken & Corn Soup

1 raw chicken carcass, with plenty of meat left on
A couple of cups of corn kernels
Two carrots, diced up small
1 small onion, diced up small
Enough water to cover everything
A couple of chicken stock cubes
2 tablespoons soy sauce (that's an approximation, I just poured some in)
1/4 teaspoon crushed ginger
1/4 teaspoon crushed chilli
1/2 teaspoon crushed basil (or a small handful fresh basil leaves, torn up)
Small, wide noodles, or 3 lasagna sheets snapped into pieces
1 egg
Salt and pepper to taste

Soup is generally a very simple thing to make and this one is no exception. Begin with a large pot. Place the chicken carcass and vegetables in it. Cover everything with water. Then crush the chicken stock cubes and add them. Add the soy sauce, ginger and chilli. Bring the soup to the boil and keep it simmering for about half an hour.

When the vegetables are soft and all of the chicken on the carcass is cooked through, it is time to move onto the next step. First, remove the chicken and place it on a chopping board to cool. Then add the basil and the noodles. While the noodles cook, remove the meat from the chicken (discard any skin), break the meat into small pieces and place it back in the pot. Then crack the egg into a small bowl and scramble it really well with a fork. Spoon the egg into the soup gradually, stirring the soup quite briskly all the while, so that the egg breaks up as it cooks. You should be left with small flecks and stringy-bits of cooked egg, and the soup will be a little thicker than plain broth. Finally, you season with salt and pepper and your soup is ready to serve!


2 comments:

  1. Hi Jaimie,
    This soup looks awesome and we would really enjoy it. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  2. I love soup and this looks really good. Have a great weekend

    ReplyDelete

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