It's been a very long time since I've posted a recipe on the blog, but I made this soup for dinner lastnight from a mish mash of other recipes and it was really quick and really yummy (even the eldest nephew loved it), so I thought I'd share.
Ingredients
1 x chicken breast fillet
1.5 x cups chicken stock
2 x cups water
1 x 310g tin of corn
0.5 x brown onion
1 x tsp minced garlic
1 x tsp corn flour
2 x eggs
Method
Combine chicken stock and water in a pan and poach the chicken fillet until just cooked through. Then remove from heat.
Take the chicken out of the broth and cut into small bite size pieces.
Take the onion, garlic, and drained corn and blitz it with a stick mixer/ mini food processor.
In a separate pan, add a little olive oil and butter and heat. Add the onion/garlic/corn mix and gently fry off for around five minutes.
Add the onion/garlic/corn mix back into the broth and heat through for a few minutes.
Make a cornflour paste using a little water - add slowly to the broth to thicken very slightly.
Add the cooked chicken back into the broth.
Beat the two eggs together with a fork, and then tip them very slowly from height into the broth, while stirring so that you end up with nice eggy streaks throughout.
Simmer for a few minutes, and then serve with crusty bread.
I added cracked pepper at the end, but didn't need to add any salt.
This one's a keeper!
1 comment:
Can I add to the joy? Soak some vermicelli noodles in hot water, and add them in- chicken noodle soup! That's the only way Sibby will eat it now...but i'm def trying you version, espceially the 'blitz all together'- very 15min meals of you, jamie! haha
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