Chicken And Sweetcorn Soup

I suppose this chicken and sweetcorn soup isn't a genuine cheat as I did do some preparation as well! Although I must confess that the recipe includes two packets of "Cream of Chicken" soup.

It is starting to get cold and we are in need of some good, rib-sticking soups. Unfortunately I don't always have the time to let a soup simmer for hours until it is done. That's what makes this soup so great. It has delicate flavours which make it seem as though a lot of thought and good cheffing has gone into it, but is also thick and hearty enough to fill cold, empty stomachs, quickly.

I marinated some deboned, skinned chicken breasts in soy sauce and ginger for the afternoon. When I got home that night I mixed the two packets of chicken soup according to the instructions. As the soup started to warm I added the whole, marinated chicken breasts to the soup so that they basically poached in the soup. When the breasts were cooked through I removed them from the soup and shredded them. I then put the chicken back into the soup with a tin of creamed sweetcorn, some chopped spring onions and a packet of instant noodles. Once the noodles were  cooked the soup was ready to be served garnished with some more chopped spring onions, a splash of soy sauce and some toasted french bread.

Other than the marinading (which is essential to adding great flavour to the chicken) the whole meal took me about a half an hour from start to finish. A perfect meal for a quick supper on a chilly evening!

Related terms: Dragon Egg Soup, Chinese Chicken Sweet Corn Soup, Chicken Sweet Corn Soup Recipes