Description
Chicken Sweetcorn Soup, served with spring onions and coriander!
Ingredients
- 1 whole chicken carcass
- 1 bunch celery – (about 7–8 stalks) chopped in half
- 1 – 2 carrots, chopped into two or three large pieces
- 1 medium onion, chopped into quarters
- large piece of ginger, skin off. About two thumb sizes
- 3 – 4 cloves garlic
- 5 – 6 bay leaves
- 1.5 tsp whole peppercorns
- 1 tsp salt
- 5 cups boiling water
- 1 – 1.5 tins creamed sweetcorn (must be creamed)
- 2 eggs
- 1 tbsp soy sauce
- 1 cup shredded ham (optional)
- 2–3 springs spring onion, finely chopped
- coriander to finish (optional)
Instructions
- In a large pot set to a high heat, add your chicken carcass (I get mine straight from the freezer into the pot), celery, carrots, onion, whole pepper corns, bay leaves, salt, garlic and ginger. Add 5 cups of boiling water, and bring it to a boil. Lower the heat to low/medium and leave it to simmer with the lid on for about 25 – 30 mins.
- Pour everything out of the pot into a large bowl through a strainer, you’ll have a delicious bowl of liquid stock that you’ll return to the pot, and a strainer full of cooked chicken and veggies.
- Pick out the chicken carcass and any bits of chicken flesh from the strainer, and discard the rest.
- Use your hands to pick out all of the left over chicken from the carcass, really get in there. Using a fork will not be as effective. Once you have all your chicken separated from the carcass, discard the bones and chop up your chicken finely. You should have a decent pile of chicken to add back into the pot of stock water.
Chopped chicken from carcass - With your pot back on the stovetop set your heat to a medium heat, add the 1.5 tins of creamed sweetcorn, shredded ham (optional), soy sauce, and let this heat up to almost boiling point.
- Crack your eggs into a small bowl and whisk. Create a whirlpool in the centre of your almost boiling soup with a wooden spoon and slowly pour in the eggs.. as it hits the boiling water it will cook into stringy like textures.
- Finish with spring onions and extra salt to taste, it’s that simple! Enjoy!
Notes
Now the caveat for this dish is you need a chicken carcass, ha! So next time you make a roast chicken dinner, pop the carcass into a bag and into the freezer (it can stay in the freezer for us to three months). I always use organic chicken when I cooking. Just a few ingredient notes: Try not to forgo the bay leaves and the whole peppercorns, it really does add the the flavor of the dish. For the sweetcorn, it must be creamed, whole corn will not give the creamy consistency needed for the dish. In the ingredients list I have included ham as an option.. I don’t eat pork/red meat so I have left this ingredient out, however my Moms original version did have some shredded ham and it really does elevate the flavor of the dish, I’ll leave it up to you.
As an extra insight, I’ve added a link below to a reel I created when making this! https://www.instagram.com/reel/CyntjpALoWU/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
- Cook Time: 60
- Category: Starter / Mains
- Method: Stovetop
- Cuisine: Asian