Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chicken & Sweetcorn Soup
Quite often on a Sunday I roast two chickens. One never seems to be enough to feed the four meat eaters, but roasting two means plenty of leftovers. In an attempt to show off some frugality, I then boil up the carcass to make stock. Any leftover chicken can then be used to make this soup. It’s basically my spin on the Chicken & Sweetcorn Soup you get in Chinese restaurants. If you can’t be fagged with making your own stock, just use good quality shop bought stock. And if you have no plans to roast a chicken or don’t have any leftovers, just use cooked chicken breasts & shred the meat.
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
Difficulty: easy (if you’re not making your own stock!)
1 litre good chicken stock
2 tsp chopped ginger
1 garlic clove crushed
2 tsp Sriracha (or use sweet chilli sauce)
3 tbsp soy sauce
300g cooked chicken, chopped or shredded
100g sweetcorn, either canned, frozen or cut off fresh cobs
2 eggs whisked
5 spring onions chopped
To make your own stock, cover the cooked chicken carcass with 2 litres of water. Add 1 chopped onion, 1 chopped carrot 1tsp peppercorns & any fresh herbs you have. Bring the boil & simmer for 2 hours. Or better still, put in a low oven for a few hours.
To make the soup, pour the stock, half the sweetcorn & chicken into a pan together with the sriracha, soy, garlic & ginger. Bring to a simmer. Blitz.
Add the remaining chicken & sweetcorn. Simmer for 5 minutes then add the egg. Stir so it cooks & resembles threads. Finish with the spring onions.