Lanny
Well-Known Member
- Relationship to Diabetes
- Type 2
Recipe for chicken sweetcorn soup
198g tinned sweetcorn green giant
chicken, raw is best but, cooked is fine
1 or 2 egg/s (depending on how thick you like your soup)
800ml water (2 servings or 3 rice bowls)
1 oxo veg
Optional splash 0.5tsp sesame oil toasted tesco
Method
1. Mince raw chicken or cut cooked into smallish chunks.
2. Add it to the rest of the ingredients, except for the egg & the sesame oil, on the hob with the water to boil.
3. Beat the egg in a bowl the entire time the soup is cooking. A trick I learned from Jamie Oliver, beating cream by hand, is to beat it in both directions with your hand so, both sets of arm muscles, triceps & biceps, are used. It feels a little strange going the other way but, it gives your muscles a chance to rest in between. The more the egg is beaten; the greater the souffle effect, that’s used to thicken the soup. It REALLY is worth all that effort.
4. When the soup boils, turn it down & simmer for 5 minutes until the chicken is cooked, if using raw! Keep beating the egg all the while.
5. Turn off the heat & lift it off the hob before adding the egg in one hand & stirring it in as fast as you can with the other hand. The idea is NOT to overcook the egg or you lose all the hard work for that soufle effect.
6. Add the sesame oil & serve.
The soufle effect gives the soup a semi gel like texture that stays thickish unlike using cornflour that turns to water quite quickly.
I’ve also used prawns, pork & pancetta instead of chicken. Both prawns & pork are sweeter than chicken. Pancetta is saltier so, add less oxo or not add it at all.
I have always loved the extra naunce the sesame oil adds but, it’s optional & can be left out.
Edited & changed the recipe slightly as my tastes changed & has no extra sugar! There is still some using tinned sweetcorn. I’ve used frozen before but, it’s a much blander flavour & might need some sugar or extra oxo?
198g tinned sweetcorn green giant
chicken, raw is best but, cooked is fine
1 or 2 egg/s (depending on how thick you like your soup)
800ml water (2 servings or 3 rice bowls)
1 oxo veg
Optional splash 0.5tsp sesame oil toasted tesco
Method
1. Mince raw chicken or cut cooked into smallish chunks.
2. Add it to the rest of the ingredients, except for the egg & the sesame oil, on the hob with the water to boil.
3. Beat the egg in a bowl the entire time the soup is cooking. A trick I learned from Jamie Oliver, beating cream by hand, is to beat it in both directions with your hand so, both sets of arm muscles, triceps & biceps, are used. It feels a little strange going the other way but, it gives your muscles a chance to rest in between. The more the egg is beaten; the greater the souffle effect, that’s used to thicken the soup. It REALLY is worth all that effort.
4. When the soup boils, turn it down & simmer for 5 minutes until the chicken is cooked, if using raw! Keep beating the egg all the while.
5. Turn off the heat & lift it off the hob before adding the egg in one hand & stirring it in as fast as you can with the other hand. The idea is NOT to overcook the egg or you lose all the hard work for that soufle effect.
6. Add the sesame oil & serve.
The soufle effect gives the soup a semi gel like texture that stays thickish unlike using cornflour that turns to water quite quickly.
I’ve also used prawns, pork & pancetta instead of chicken. Both prawns & pork are sweeter than chicken. Pancetta is saltier so, add less oxo or not add it at all.
I have always loved the extra naunce the sesame oil adds but, it’s optional & can be left out.
Edited & changed the recipe slightly as my tastes changed & has no extra sugar! There is still some using tinned sweetcorn. I’ve used frozen before but, it’s a much blander flavour & might need some sugar or extra oxo?
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