Sunday, April 26, 2009
Chicken and Corn Soup
One advantage of keeping frozen chicken broth or stock in the freezer is that I can have tasty satisfying soups anytime.
Chicken and corn soup is one of those comfort foods that my kids and I love.
1-2 cups cooked chicken bits
2 quarts (4 cups) chicken broth
1 (11-oz) can sweet corn kernels, drained
2 tbsp cornstarch dissolved in 1/2 cup cold water (or broth)
1 egg, beaten with 1 tbsp water
salt and pepper to taste
spring onions (optional)
Boil corn in broth until done. Add chicken bits and let boil. Stir in cornstarch mixture in slow stream until soup is slightly thickened. Remove from heat then pour the beaten egg slowly while stirring. Season with salt and pepper. Garnish with spring onions to serve.