Spicy Chicken & Corn Soup
1 raw chicken carcass, with plenty of meat left on
A couple of cups of corn kernels
Two carrots, diced up small
1 small onion, diced up small
Enough water to cover everything
A couple of chicken stock cubes
2 tablespoons soy sauce (that's an approximation, I just poured some in)
1/4 teaspoon crushed ginger
1/4 teaspoon crushed chilli
1/2 teaspoon crushed basil (or a small handful fresh basil leaves, torn up)
Small, wide noodles, or 3 lasagna sheets snapped into pieces
1 egg
Salt and pepper to taste
Begin with a large pot. Place the chicken carcass and vegetables in it. Cover everything with water. Then crush the chicken stock cubes and add them. Add the soy sauce, ginger and chilli. Bring the soup to the boil and keep it simmering for about half an hour.
When the vegetables are soft and all of the chicken on the carcass is cooked through, it is time to move onto the next step. First, remove the chicken and place it on a chopping board to cool. Then add the basil and the noodles. While the noodles cook, remove the meat from the chicken (discard any skin), break the meat into small pieces and place it back in the pot.
Crack the egg into a small bowl and scramble it really well with a fork. Spoon the egg into the soup gradually, stirring the soup quite briskly all the while, so that the egg breaks up as it cooks. You should be left with small flecks and stringy-bits of cooked egg, and the soup will be a little thicker than plain broth.
Season with salt and pepper and serve.
1 raw chicken carcass, with plenty of meat left on
A couple of cups of corn kernels
Two carrots, diced up small
1 small onion, diced up small
Enough water to cover everything
A couple of chicken stock cubes
2 tablespoons soy sauce (that's an approximation, I just poured some in)
1/4 teaspoon crushed ginger
1/4 teaspoon crushed chilli
1/2 teaspoon crushed basil (or a small handful fresh basil leaves, torn up)
Small, wide noodles, or 3 lasagna sheets snapped into pieces
1 egg
Salt and pepper to taste
Begin with a large pot. Place the chicken carcass and vegetables in it. Cover everything with water. Then crush the chicken stock cubes and add them. Add the soy sauce, ginger and chilli. Bring the soup to the boil and keep it simmering for about half an hour.
When the vegetables are soft and all of the chicken on the carcass is cooked through, it is time to move onto the next step. First, remove the chicken and place it on a chopping board to cool. Then add the basil and the noodles. While the noodles cook, remove the meat from the chicken (discard any skin), break the meat into small pieces and place it back in the pot.
Crack the egg into a small bowl and scramble it really well with a fork. Spoon the egg into the soup gradually, stirring the soup quite briskly all the while, so that the egg breaks up as it cooks. You should be left with small flecks and stringy-bits of cooked egg, and the soup will be a little thicker than plain broth.
Season with salt and pepper and serve.
Hi Jaimie,
ReplyDeleteThis soup looks awesome and we would really enjoy it. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I love soup and this looks really good. Have a great weekend
ReplyDelete