My household was recently hit by the dreaded lurgy and we were lounge-bound for a couple of days – feeling super sorry for ourselves.
Besides Vegemite on toast, nothing beats the flu more than a piping hot bowl of homemade Chicken & Corn soup, and my sorry state was a good excuse to whip up a batch. Here’s my fool-proof recipe.
Chicken and corn soup
Ingredients
2 higher welfare chicken breasts or thighs
1 large can of corn kernels
1 large can of creamed corn
1 dry sachet of vege. noodle soup
1L water
1 chilli (optional)
1 RSPCA Approved egg (optional)
Chilli or spring onions to serve. Cut chicken into small pieces or strips and poach in water in microwave for a couple of mins (retain liquid to use as stock). Add corn kernels, creamed corn, dry noodle soup to a saucepan and cover with around 1L of water – bring to the boil. Add cooked chicken and poaching water (now stock) to corn mix and continue to boil. Add a finely cut birds eye chilli to the pot and stir. Continue to boil for another 5 mins or so. Serve with a little more chilli or spring onions and some nice crusty bread (covered in garlic butter of course).
On previous batches, I’ve also tried drizzling a freshly beaten egg into the boiling soup mix – which quickly turns the egg into little omelette pieces (that’s my take on Asian fusion cooking).
Take that, flu!!
