Chicken and sweet corn soup

Last week I posted a photo of a pot of soup that I’d made for my house for lunch. It must’ve looked pretty good because a few of Lex’s workmates came up and asked her  if she’d just made it. To which she could only reply, ‘Uh no, I’m here at work – with you?’, then later told me off for not putting my name after my social media posts. It probably doesn’t help that we have identical soup pots. We also received a few requests for the soup recipe, so here you go.

I wrote on my original Instagram and Facebook post that my flatmates always used to know when I was unwell because a pot of chicken and sweet corn soup would appear on the stove, but I also used to make it when I was feeling homesick, along with plain steamed rice, fried dace and chilli infused tofu. I find my favourite comfort food is usually the simplest and easiest to make, which for me, is a comfort in itself. This soup is one from when many moons ago, Mum decided I needed a few basic meals to have under my belt. She wrote the original version in my old high school cooking book which didn’t include chicken as I was about sixteen and going through a stage where I was funny about eating it. I’m nearly 34 and still a bit funny about eating chicken, but I do prefer the recipe with it.

soup bowl

1-2 chicken thighs*
1 can creamed corn
2 cans of homemade chicken stock**
1Tbs chinese cooking wine or dry sherry
1Tbs light soy sauce
1Tbs cornflour mixed in ¼ cup of water
2 eggs lightly beaten
*or leftover shredded chicken from the homemade stock
** or substitute 2 cans of water with 1Tbs chicken stock cube

Cut the chicken thighs into strips about 4cm long, then brown them in a heavy based soup pot with a little vegetable oil and a dash of the cooking wine. Add the creamed corn, stock, rest of the cooking wine, soy sauce and bring to the boil then simmer for about 10 minutes. Add the cornflour mixture to the soup and bring to the boil, stirring constantly so the soup doesn’t lump then gently stir in the beaten eggs. Take care pouring in the eggs so you achieve thin, whispy strands of eggyness.

Mum wrote at the end of the recipe ‘add spring onion – chopped if liked’ because I didn’t like spring onion then either. But it does look pretty in a little chinese soup bowl with the bright green garnish.

The inspiring pot of soup
The inspiring pot of soup