Just under a year ago I blogged about my recipe for chicken soup, made with home made stock from a roasted anchovy spatchcock chicken. This soup, which I made yesterday, is very similar – using my own chicken stock from a roast, but using sweetcorn kernels scraped off four little corn cobs (bought over a week ago which I needed to use up).
I love the chicken and sweetcorn soup you can buy from Chinese takeaways because it has just the right consistency which is what I’m trying for here – not really thick like baby food as some soups are, nor too watery. I’m looking for the Goldilocks effect – it has to be just right.
For the left over chicken pieces I take my time to strip off as much meat from the carcass as possible – a little can go a long way in soup and it’s so satisfying to know nothing is being wasted.
I always use a couple of smallish potatoes in my chicken soup, as an easy way to thicken. I also separate out different ingredients before blending so that the soup retains the texture of the food (I like to have a mix of blended corn for creaminess as well as some whole corn pieces in my soup).
Just like last February the weather yesterday was freezing (and there’s a bit of snow on the ground) and it was wonderful to stay home all day in the warm. I love the fact that I can work at home and still take time to cook a wholesome and comforting lunch from scratch – not rushing my time with ingredients and knowing I am using up the leftovers.
- Stock from a cooked chicken (which I did the day before) – put the carcass in a saucepan with onion, carrot, stick of celery (or other veg to use up like broccoli stalks), a bay leaf, teaspoon of peppercorns, any herbs that need to be used up. Cover with cold water, bring to the boil and simmer for 30 minutes then strain the stock for use in soup
- 1 onion, roughly chopped
- Sweet corn kernels sliced from the cob
- 2 small potatoes, washed and chopped
- Small pieces of leftover chicken
- Oil, seasoning
- Heat the oil in a large saucepan and cook the onion until soft. Add the potatoes and cook for about five minutes.
- Pour the stock into the pan, season with salt and pepper, bring to the boil and simmer for about 20 minutes or until the potatoes are soft.
- Meanwhile heat some oil in a separate pan and cook the fresh corn kernels for about five minutes.
- Add half the quantity of corn to the other saucepan and blend with a hand blender.
- Add the chicken and the remaining corn to the saucepan, warm through for a minute or two and then serve.
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