Chicken & Sweetcorn Soup

fatnbald

Top recipe , many thanks, tried it this evening and it was yummy, not a hint of msg to be seen !!

Stephen_Leak wrote: »

I finally managed to get this one done and tested. And, even if I say so myself, it's rather good.

Cheap, simple ingredients (especially if you use leftover roast chicken), dead easy to make, and the result is clear yet creamy, just like the one in my favourite Chinese restaurant.

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roast chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.

If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.

If you are using a leftover chicken breast, tear it into thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

If you want a thick soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.

Stephen_Leak

You're welcome.

I found one of those small ready-roasted chickens reduced in my local ASDA last week. I bought it, cut the two breasts off and have frozen them for use with this soup later, and then had the rest for dinner.

lucylema

I have about 1/2 dozen corns and thought I should try and make some soup. Do I just pop them in the s/c with some chicken stock and herbs? Should I put some chicken in to cook at the same time or add cooked chicken after cooking?

MichH

I would add the chicken to give a bit more flavour. I've made chicken and sweetcorn soup on the hob, but not in the slowcooker, and the chicken definitely gives it that something extra.

Paulie'sGirl

Hiya,

There's a thread here:http://forums.moneysavingexpert.com/showthread.html?t=725601&highlight=soup

where I posted my receipe for it, but its a hob recipe.

I can't see why it wouldn't work in the SC though..

PGxx

lucylema

Thank you :beer:

tryingtobegood

I made a chicken noodle soup using the batchelors fat free chicken and herb noodles, sweetcorn and chicken stock. Very quick and tastey!

Benson

Im trying to use up all of the ingredients in my freezer as its overflowing, but im getting stuck for ideas

My H has cooked Chicken and sweetcorn soup before but never in the slow cooker, so i thought i might try?

Is it possible and does anyone have any instructions/receipes?

x

annie-c

In my slow cooker right now is:

3 skinless chicken thighs, browned off first on the hob, 1 pack casserole mixed veg, 1 tin creamed sweetcorn, 1 large potato chopped, 1 litre veg stock, salt, pepper, herbs.

In 5 hours I will remove the chicken thighs, allow them to cool slightly and then remove meat to slice and add back into soup. I will also remove 1 large cupfull of veg and stock and blend this before adding back in to thicken the soup.

v8monkeyboy

Ok. It's not chicken & sweetcorn soup, but it is a recipe for chicken stock:

2Kg bone-in skin on chicken parts
3 onions, coarsely chopped
4 carrots, scrubbed and chopped
4 stalks celery, chopped
parsley
3 bay leaves
10 black peppercorns
1 tsp dried thyme leaves
Salt
3L water

Combine all the above in a large slow cooker and cook on high for 8 hours, Strain into a large bowl. Put the stock in the fridge until the fat forms on top (about 6 hrs), then skim off. This will freeze, or keep in the fridge for 5 days. This makes 3 litres of stock.

To the above, I would add some shredded chicken (from the carcass or the broiler chicken which I use) some sweetcorn, and maybe some soy sauce.

Incidentally, I have 2 really good slow cooker books which show you how to make soups, roasts, breakfast, basically everything in a slow cooker. I use my 2 slow cookers (one small for breakfast and cakes, the large ones for main meals) all the time, as I'm a student nurse and on wards working odd shifts. The books are by Judith Finlayson, and are called 'The Healthy Slow Cooker' and 'The Best 150 Slow cooker Recipes'. When I bought them from Amazon there was a deal on buying both together, so it might be worth checking that out.

Hope this helps,

T