I never used to like soup. My standard line was, “I don’t like drinking my meals.” These days I have come around to the idea of soup, but I do prefer the chunkier ones. This one has some good weight to it. Of course, you could make it finer or chunkier depending on your preference. But, winter is here so I thought it was time to get back into soup making. The genius thing about soups is that if there’s just two of you, one batch of soup can last for several meals – perfect when there’s a new bub in the house!
1 litre chicken stock
2 chicken breasts
1 tbsp soy sauce
2 tsp finely grated ginger
1 tbsp cornflour
1 420g can creamed corn
1 300g can corn kernels, drained & rinsed (or fresh if you have it)
100g ham, finely diced
2 egg whites
1 tsp sesame oil
6 spring onions, finely sliced
Start by poaching the chicken. Put the chicken stock (cold) and chicken breasts in a large saucepan and bring to the boil. Once boiling reduce the heat to low and simmer for 5 minutes, or until the chicken is cooked through. Once cooked remove the chicken from the stock and set aside to cool for 5 minutes. Once cooled, shred the chicken to your liking.
Make a paste with the cornflour and a bit of the chicken stock (about 50 mls), adding the stock slowly. Add the soy sauce, ginger and cornflour paste to the stock and stir until the mixture starts to thicken (about 2 minutes). Add the corn, creamed corn, shredded chicken and ham and cook for a further 2 minutes.
In a small bowl lightly whisk the egg whites. Add them to the stock, stirring constantly. White ribbons should form as the egg whites cook through. Remove the soup from the heat.
Finally add the sesame oil and spring onions. Season with salt and pepper to taste.
Serve hot with some nice crunchy toast – you could even make your own sourdough!
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- Vanilla Ice Cream (**egg-free**)
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