Another Chicken & Sweetcorn Soup

[judydawn]

Name of Recipe: Chicken & Sweetcorn Soup
Number of People: Serves 6
Ingredients:

4 skinless chicken legs or lovely legs
2 litres chicken stock
425g can of creamed corn
4 shallots, sliced 1cm
1 tspn chicken stock powder
1/2 tspn sesame oil
1 tspn soy sauce
3 heaped tblspns potato or cornflour mixed with 3 tblspns stock or water.
1 - 2 egg whites lightly beaten


Preparation:

Place the drumsticks in the steaming basket.  Pour 600mls of the stock into the TM bowl, add the steaming basket with the chicken and cook 30 mins/varoma temp/speed 2. Remove the basket, allow the chicken to cool slightly then remove the meat from the bone and chop into small pieces.
Add the rest of the stock to the TM bowl along with the shallots, chicken pieces, corn, stock powder, sesame oil, soy sauce and the potato flour mixed with a bit of the liquid.
Cook a further 10 mins/100^o/reverse/speed 2. The bowl will be very full at this stage so you may need to remove some of the stock and add it at the end - place the steaming basket on the top instead of the MC.
Slowly drizzle the slightly beaten egg white(s) through the hole during the last 30 seconds then season with S & P to taste.


All the other soups similar to this use chicken fillets so this version is more economical and in my opinion, fillets are too good for soup.

Another option using liquid chicken stock made from chicken carcasses.
I'd removed all the meat from the carcasses I used to make the stock so skipped the first step and went straight into step 2. I added the shredded chicken pieces just before drizzling in the egg white. I added a teaspoon of ground ginger this time and an extra tsp soy sauce than in the recipe. Used only 1 egg white.

[fundj&e]

More flavor than chicken breast too JD

ciao

[dede]

Another recipe to print out. Yum Yum

[Katya]

What are "lovely legs" JD?   You're obviously not talking about mine 

[CreamPuff63]

I think the lovely legs are: if you imagine a chicken drumstick - the exposed bone at the end has been cut off.

[judydawn]

That's right CP63, it is skinless too. Here's a picture of some. 

[Katya]

Thanks for that - I don't think I've seen them in the UK but I will now look out for them.   I wonder how they got their name?

[Cornish Cream]

Oh!! Katya we have just got to go into a butchers here in the UK and ask for "lovely chicken legs",they will think we are completely bonkers
Nice recipe Judy 

[judydawn]

Thanks CC, it is good for the soul.

[cookie1]

I love your chicken soup recipes Judy. Thanks. It is cooler here at the moment.

[judydawn]

Thanks Cookie, glad to hear you finally have some cool weather over there.

[Twitterpated]

I loved this soup. Everyone tucked in and really enjoyed it. I have frozen a portion and hidden in the freezer away from prying eyes so I can have some another day. Thanks for a great recipe jd. 

[judydawn]

Glad you enjoyed it Twitterpated, it is our favourite soup.

[judydawn]

Cooking soup day here, this was the second type I made with a batch of homemade liquid chicken stock.

This recipe makes heaps, keep back 1/2 litre of the chicken stock and add it later if you think the bowl is too full.

I'd removed all the meat from the carcasses I used to make the stock so skipped the first step and went straight into step 2. I added the shredded chicken pieces just before drizzling in the egg white. I added a teaspoon of ground ginger this time and an extra tsp soy sauce than in the recipe. Used only 1 egg white.

[Bedlam]

I use this method with the chicken legs when I make quirky Jo's brown rice and  almond soup.