A steaming hot bowl of chicken soup is pure food magic! For me, it is one of the ultimate comfort foods. It’s restorative and is the perfect pick me up for fighting off a cold, flu or generally shittiness.
I grew up with this recipe. Mum always made chicken and sweetcorn soup when we were kiddies, especially when one of us became ill. It’s one of the first recipes I learnt to make; and I’ve been making for such a long time I could do it without really thinking that hard. Which is great when I’m in zombie-flu mode. (Like now...blegh!)
I always have these ingredients on hand, and I often mix it up depending on what seasonal ingredients I have. I have improved on Mum’s original recipe (sorry Mum, mine is better), including a variety of Chinese ingredients to enhance the flavor and suit my palette.
The key to a really good chicken soup is a really good stock. I only use homemade stock; it is by far more superior to anything you can buy, plus most store bought stocks contain nasty preservatives, thickeners and other additives which, quite frankly, are disgusting.
Chicken and Sweetcorn Soup- Serves 4
- 2 chicken thighs (or breast), diced into small cubes
- 2 cups (1L) of homemade bone stock
- 1 x 440 of creamed corn (I’m currently on the hunt for a great homemade recipes for this as most canned goods contain the dreaded preservatives and thickeners.)
- 1 small garlic bulb, peeled and finely diced (yep, we want to use loads of garlic!)
- 5 tablespoons of finely diced fresh ginger
- 1 brown onion, finely diced
- 1 shallot, finely diced
- 10 spring onions, finely diced, (reserve the green ends for finishing)
- 2 tablespoons of sesame oil
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 4 tablespoons of Shaoxing wine (Chinese cooking wine - or dry sherry)
- 1 egg, beaten
- 1 pinch of ground Szechuan pepper
- 1 handful of corriander, finely diced (leaves & steams)
- Heat a large pot or stock pot to medium heat. Add in your sesame oil, brown onion, shallot, white’s of the spring onions and ginger. Cook for a minute then add in your garlic. Don’t let it burn.
- Add your chicken, soy and oyster sauce. Fry for a minute or two, then add your Shaoxing wine and cook for a further minute.
- Add in your stock; make sure it’s preheated or at least warm. Then add in your creamed corn and bring to the boil momentarily then reduce to medium-low heat and allow to simmer.
- You can leave your soup on a very low simmer for quite some time. Just before you are ready to serve, using a fork, slowly drizzle in your beaten egg. This will thicken the soup and create lovely ribbons.
- Add in your reserved greens of the spring onion, corriander and your szechuan pepper to taste.
- Serve with lovely fresh bread or toast with lashings of butter!
This soup is so comforting, it’s like a cuddle from your Mum. You can increase or decrease the garlic and ginger, although I included loads to fend off cold & flu bugs. You can also use and variety of different onions; I use leeks from my garden when they are in season and finish with a handful of spring onions for sweetness.
As for replacing the corn, I’m assuming you could use fresh cooked corn creamed with a blender - but I haven’t tried this for myself yet. I have also tossed in a left over turkey bone to increase the richness of flavor.