Chicken and Corn Soup

    Chicken and Corn Soup


    3 people made this

    You'll love this chicken and corn soup plus it's a good way to make use of leftover roast chicken. You can use sweet sherry if you don't have the Chinese cooking wine.

    Serves: 2 

    • 60g butter
    • 1 red onion, diced
    • 2 cloves garlic, diced
    • 2 corn on the cob or 1 (400g) tin of corn kernels
    • 1 tablespoon cornflour
    • 2 tablespoons Chinese cooking wine
    • 30ml orange juice
    • 3 tablespoons dark soy sauce
    • 1 litre chicken stock
    • 1 bay leaf
    • 1/2 cooked chicken or 4 cooked chicken legs, skinned
    • 1 pinch black pepper, to taste

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the butter on a medium heat in a large saucepan, once melted add the onion and garlic and cook for a couple of minutes.
    2. Cut the corn kernels off the cobs (or open and drain the tin) and add this to the saucepan. Cook for a further 5 minutes, adding the cornflour.
    3. Add the cooking wine, orange juice and soy sauce; turn up the heat and reduce down.
    4. Add the stock and the bay leaf to the saucepan and bring to the boil.
    5. Cut the cooked chicken into rough cube sized pieces; add this to the saucepan along with a couple of the bones for flavour.
    6. After 15 minutes boiling remove the bones and bay leaf and serve.

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