Persistent colds during winter are so frustrating. One of the warming treatments my mum used to feed us when we were sick was chicken and corn soup. It’s so warm and cosy – I make it when we have colds, but also just on cold winter nights.
I must admit though – it always tastes better when someone else makes it for you.
Chicken and Corn Soup
2-3 chicken thighs
4 cups water
1 onion, peeled and halved
455g can creamed corn
2 teaspoons of chicken or vegetable stock powder
6 chives, finely chopped
2 teaspoons soy sauce
1 teaspoon grated ginger (or more)
Place chicken pieces in medium saucepan; add water and onion, cover, simmer until chicken is cooked, approximately 20 minutes (I often cook for 1-2 hours on the lowest temperature – the chicken often falls off the bone easier, and it fits into my schedule too). Reserve 3 cups (or all) of the strained chicken stock. Remove meat from bones, discard skin; chop or shred meat into small pieces.
Combine in the saucepan – the creamed corn, reserved chicken stock, chicken meat, stock powder, chives, soy sauce and ginger. Bring to boil stirring occasionally, reduce heat and simmer 3 minutes. Remove from heat, whisk in lightly beaten egg.