Now that gastro interruptus has subsided, I find myself holding soup. Loads and loads of soup. I don’t know about you but that’s what I do when I’m sick – make soup. Chicken and sweet corn soup is a favourite recipe my mum has been perfecting since we were kids – I believe it is adulterated from a Women’s Weekly cookbook.
Chicken pieces with bone (maryland or something similar)
1 inch ginger
1-2 tins of creamed corn
1-2 chicken stock cubes
1-2 spring onions
Method: Begin by making the soup stock. I usually just use pieces of maryland, my mum uses an entire chicken. Place into saucepan on low heat and cover with water. Add a quartered onion, a piece of ginger and four peppercorns. While it is simmering, skim off the white stuff.
Once the chicken is flaky (about an hour) remove. You can then add a tin of creamed corn (or two depending on how big you’re going here) and 1-2 chicken stock cubes. Make a cornflour paste and add a little to thicken. Add a dash of soy sauce, some chopped spring onion. Beat one egg white with a tablespoon of water and gradually add to soup while stirring. Flake chicken from bone and add to soup.
Add salt to taste and serve.
Variation: Add some diced bacon
This soup is based on my Italian mother-in-law’s magical recipe that is a bit like the Windex in My Big Fat Greek Wedding. It cures everything. I’ve used short spaghetti here but I usually use pastini.
chicken stock cube
Method: Add chicken pieces (again I used maryland and I just love saying that word really). Cover with water and add chopped carrot, celery and one potato – peeled and halved. Simmer on low heat until chicken is flaky ‘ermagherd I’m a chicken!’. Add stock cube, or you might find salt is sufficient. Add chopped parsley.
To make the little chicken balls (which you can’t see here because my 4 year old ate them all) add all the ingredients together until you get a texture that will hold. I can’t really give you exact measurements but roughly 1 egg to 300gms of mince should work. Roll into very small balls and drop into simmering soup.
In a separate saucepan cook your small pasta shapes. You add these to the individual bowls of soup separately as you don’t want them continuing to cook in the soup and going soggy.
Once balls have had time to cook serve soup into bowls and add pastini. I promise this one is a hit with kids, especially sick ones.
Do you have a favourite “sickie” soup?