Chicken & Corn Soup
Effortless Weeknight Favourites
This is such an easy soup and mostly made from pantry items. You can puree it or leave it in delicious chunky pieces. It’s really tasty, nutritious and comforting and I crave it every time I am feeling a little bit poorly!
2 tbs peanut oil
1⁄2 cup Shao Hsing wine
3 tbs light soy sauce
4 corn cobs
6 cups chicken stock or broth (Homemade or store-bought)
300g chicken (chicken breast, cut into thin slices or pre-cooked toast chicken)
2 eggs, lightly beaten
1 cup onion, chopped
3 tbsp ginger, finely minced
1 tbsp garlic, crushed
3 tbsp coriander, chopped
Start by removing the corn kernels from the cobs, using a sharp knife.
Heat oil into a large heavy-based non-stick saucepan and cook the onion, garlic, ginger for a couple of minutes. Add the wine and let it reduce for another couple of minutes. Add the corn and cook for a further minute, add the stock. Let it simmer for 20 minutes on medium heat.
Remove impurities from the surface, add the chicken, season with soy sauce & coriander and let it simmer for another 5 minutes. Stir in the egg for a few seconds.
Serve into large bowls and garnish with a sprinkle of coriander and extra garnishes.
Ultimate Pulled Pork
Calories 388, Fat 14.1 grams, Cholesterol 140 milligrams, Sodium 2425 milligrams, Carbs 40.5 grams, Protein 32.2 grams