Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup

Very restorative soup, great for the heart of Winter and very quick and easy to whip up.
This recipe does use thighs rather than chicken breasts as the darker meat has more flavour.  If you prefer breasts can be used or a combination of the two cuts.  Using meat still on the bone adds huge flavour to the soup and reduces the saltiness that can result if the stock takes over the flavour.
Using corn straight from the cob is also much tastier and fresher flavour, though a couple of cups of frozen corn would also be just fine.

Chicken and Sweetcorn Soup3 free range chicken thighs, skin removed on the bone
3 cups of water
2 cups of good chicken stock
2 cloves of garlic, crushed
1 large white onion, very finely diced or grated
1 can of creamed corn
3 cobs of corn – kernels trimmed off by running a knife down the length of a standing cob
2 teaspoons of soy sauce
2 eggs, beaten
Small sprig of parsley, finely chopped

Place chicken pieces in a saucepan and add water, onion, garlic, and soy sauce.  Cover and bring to a gentle simmer, cooking chicken gently until it falls from the bone. 
Shred chicken meat and return to the pot, discarding the bones.  Skim scum from the surface of the soup and add stock, increasing heat up to a rolling boil before adding corn.

Reduce heat and simmer for 3 minutes before pouring in eggs and whisking through to make pretty threads of egg.
Serve sprinkled with parsley and a few spring onion threads.