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Its winter and it's soup time, sadly i didn't end up with a photo share, but we had this for dinner last night. But I made my own stock, from the carcass of a BBQ chicken that I had purchased during the day for sandwiches, just popped the chicken in a pot with loads of vegies on hand, no peeling and very little chopping, filled it too the top with water, added salt, pepper, head of garlic and a bouquet garni...then bring to the boil and simmer for about 3 to 4 hours.....then follow below.
Chicken and sweet corn soup
Preparation Time 5 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
1 litre chicken stock
1 tablespoon soy sauce
1 teaspoon finely grated ginger
310g can corn kernels
310g can creamed corn
3 small chicken breast fillets, thinly sliced
3 green onions, chopped
Method
Place the chicken stock in a large saucepan with the soy sauce, ginger, corn kernels and creamed corn. Cook over medium heat and simmer for 5 minutes. Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through. Serve sprinkled with extra chopped green onion.
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