Chicken Corn Soup
A winter classic
Hot, creamy and packed full of flavour, this delicious chicken and sweet corn soup is wonderfully warming, perfect for a cool Winter's evening!
Ingredients
- 4L of cold water
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 whole chicken
- 1 tbsp chicken stock powder
- 2 cans creamed corn
- 2 cans corn kernels
- 2 tbsp cornflour
- 2 spring onions, sliced
Method
- Place water, garlic, bay leaves and chicken into a large pot, and bring to a simmer for 40 minutes. Once cooked, remove the chicken and the bay leaves. Shred the chicken into small pieces and place back into the stock.
- Refrigerate the chicken stock mix overnight.
- Next day, remove all of the fat from the top of the stock and reheat the stock. Add the stock powder, corn kernels, creamed corn and add salt and pepper (to taste). Then bring to boil.
- Put a little water into a cup and mix in the cornflour to form a thin paste, then whisk paste into soup.
- Garnish with sliced spring onion and serve.
