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comforting chicken and sweet corn soup
and I've supercharged mine with some
extra veggies because this one is a
favorite of my little Charlie she loves
it in fact she loves most soups but she
loved this one so thought I'd share it
with you guys
but I was growing up when I was little
my parents would take me to a Chinese
restaurant and this was one of my
favorite soups that I love to order
chicken sweet corn soup now I've got a
more revamped more packed full of
vegetable version for you guys today
because as I said this one I love making
for my little two-year-old she just
adores slurping this one down so I try
and put as many vegetables in as
possible now we're gonna start off with
the chicken broth we're gonna make that
from scratch because I like to do this
on a Sunday or on the weekend make a
huge batch of broth I'll use it for any
kind of soups for Charlie during the
week so it's just something that I've
put on the stove let simmer away and
what I want to do is just get my chicken
whole chicken into a large pot and this
is an Asian style broth so we're gonna
use some Asian style aromatics and we'll
start off with some ginger and some
garlic I'm gonna crush those and I want
a couple of stems of spring onion and
then one of my little special trick
ingredients here is dried shrimp so you
can file this at an Asian grocer or in
most major supermarkets these days and
this will add like a background savory
nernst and kind of boost the flavor of
the stock so it's my little secret
ingredient and then a little bit of soy
sauce to get the seasoning starting to
happen there and now just cover that
with some water now once I can start to
see a little bit of steam and that water
is just simmering just give it a bit of
a stir and then pop the lid on so I want
to cook this for about an hour the aim
here is to cook it enough so that I get
some flavor into the broth but not too
much so that the chicken meat itself
becomes flavorless the longer you boil
it the more you seem to lose the chicken
flavor in the chicken so we want to find
balance there
so that we can use both the chicken and
the soup okay so let's have a look at
our chicken over the hour I've just been
skimming off any of those little
untoward bits and pieces that rise up to
the top and now I want to get my chicken
out just onto a plate or a tray let that
chicken cool down and then tear it up
into little shreds you'll have way more
than you need for this recipe but I find
that's not a big deal either use it for
another soup or I'll put it in a
sandwich or a salad so many things to do
with it now the spring onion and any
other bits and pieces I just want to
take those out and then I'm gonna strain
that stock now look at that gorgeous
color that's all good flavor my friends
now you don't need all of this about
eight cups is what I usually use for
this recipe and the rest can go in the
freezer
and now here's where we start to go a
little bit rogue with our chicken and
sweet concert so I'm gonna add in a
whole bunch of cauliflower and this is
such a great addition because do you
know that if you didn't even know those
cauliflower in this soup you wouldn't
even taste it so it's a great way to get
little kids and big kids to eat a few
more veggies I'm also gonna add some
corn kernels I'm just using frozen corn
because I've always got in the freezer
it's really handy and I want most of
that corn I'm going to leave some of
that corn at the end because I'll it's
this little mixture in here and I want a
few little bits of corn left at the end
now you want to simmer this for about 20
minutes or until that cauliflower is
really nice and soft so my cauliflower
is ready I'm gonna go in there with my
stick blender the point is we want to
make this really nice and smooth get rid
of any evidence of that cauliflower so
now that I've got a nice smooth base I'm
gonna add back in my other little hole
pieces of corn kernels and then here's
some of that chicken that I shredded up
and look at that we're starting to get
into a regular looking chicken sweet
corn soup here just want to thicken this
up a little more and add some corn flour
that I've mixed with some water now look
how thick and glossy and amazing that
soup is looking now I'm gonna add in
the eggs like two eggs and just make
sure that soup has come back to a gentle
simmer and then just slowly drizzle in
and pour in that egg give it a good mix
and I just love all those little streaky
creamy bits of that egg in there reminds
me so much of those childhood Chinese
restaurant visits with my parents
now we haven't added any seasoning here
yet since at the beginning of our stock
making process so I really want to taste
this and see where we're at that is such
an amazing flavor you know I can still
taste that little hint of ginger a
little bit of that garlic and spring
onion but mainly really good comforting
chicken sweet corn flavors mmm so good I
do need a little bit of salt here and
now we're just serving up and now just a
little sprinkling of spring onion on the
top depending on whether you're little
or big ones are amenable to some
greenery on their dinner so there you go
guys my take on that restaurant classic
chicken and sweet corn soup with a
little cauliflower twist
I just need a couch a little blankie
Netflix yeah forget about the toddler
this is totally my kind of dinner as
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