Winter waRmth
CHICKEN
& CORN SOUP

Chicken & Corn Soup

Using your bone broth that you made…

Ingredients

1 garlic clove

Thumb size piece of fresh ginger

1 litre Bone broth or 1 litre Chicken or Veggie stock

2 x 400g canned Corn kernels

400gm Chicken thigh fillets - Thermomix method cut chicken into 1-2 cm pieces.

Traditional method - leave fillets whole

1 tbsp Soy Sauce or Tamari Sauce

1tbsp Chinese cooking wine

1 tbsp cornflour

50ml cold water

tsp sesame oil

2 eggs

Thermomix Method

Add drained corn kernels to Thermomix bowl and blitz 2-3 times. You want it a creamed corn consistency, don’t over blitz. Set aside.

Place ginger and garlic in Thermomix bowl. Mince 3 secs speed 9.

Add stock, Chicken, soy or tamari sauce, Chinese wine and reserved corn kernels to Thermomix bowl. Cook 20 mins Varoma Speed 1

While soup is cooking, crack eggs into small bowl and whisk until combined. Set aside. Add cold water and cornflour to small bowl, stir to combine and set aside.

Once soup cooked add the cornflour liquid and sesame oil to the soup. Heat 2 min 100 degrees Speed 2

Set Thermomix setting to 1 min Speed 1. While Thermomix is running, remove the measuring cup and drizzle whisked egg into the soup through the hole in the lid.

Allow soup to stand for 5 minutes, egg will cook through and thicken the soup.

Season with pepper and salt and serve with and your favourite bread

Stove top method

Place chicken fillets into saucepan and add enough water to cover chicken, bring to boil then simmer until chicken has cooked through. Set aside to cool slightly.

Shred chicken into long pieces, but do not chop.

Add drained corn to food processor and blitz 2-3 times. You want it a creamed corn consistency, don’t over blitz. Set aside.

Heat a large heavy based pot, add 1 tbsp olive oil.

Grate ginger and crush garlic and add to pre-heated pot. Fry for a few minutes, stirring.

Add stock, Chicken, soy or tamari sauce, Chinese wine and reserved corn kernels to pot and bring to the boil. Return to a simmer and let cook for 20 minutes.

While soup is cooking, crack eggs into small bowl and whisk until combined. Set aside.

Add cold water and cornflour to small bowl, stir to combine and set aside

Once soup cooked add the cornflour liquid and sesame oil to the soup. Stir to combine and ensure no lumps. Soup should begin to thicken.

Add egg mixture to soup, pouring from about 15cm above pot and pouring around the pot. Whisk through soup with a fork, the egg should create “ribbons” in the soup.

Allow soup to stand for 5 minutes, egg will cook through and thicken the soup.

Season with pepper and salt and serve with your favourite bread.