Feeling meh, blah or brrrr?  

When winter gets you down, make this.  

Best lurgy killer I have found.  Simple to cook.  Minimal chopping.  No blending.  Tastes best on the couch with a fluffy rug, an old movie (like “Singing in the Rain”), and/or someone to snuggle.

Magic Chicken & Corn Soup

2 cup water
1 chicken stock cube
1 teaspoon grated fresh ginger
1 onion, sliced
4 parsley sprigs
4 chicken thigh fillets
Then…
310g can creamed corn
½ teaspoon grated ginger, extra
1 tablespoon cornflour
1 tablespoon water, extra
60g ham, sliced
1 spring onion, chopped

MAKE STOCK
Pop water, stock cube, ginger, onion, and parsley in a medium saucepan with chicken.  Bring to boil, reduce heat, cover, simmer for about 10 minutes or until chicken is tender.  Strain and keep the stock.  Take out the chicken.

THICKEN IT
Return the stock to the saucepan.  Add corn and extra ginger.  Bring to boil.  In a cup, mix cornflour with extra water, then add that to the stock.  Stir constantly, over heat, until mixture boils and thickens.

ADD YUMMY STUFF
Chop the cooked chicken, and to corn mixture with ham and spring onion.

ENJOY
Tastes best when shared.
Serves four.
Best served immediately, but will keep overnight in the fridge.  
Do not freeze.

Hope this soup works it’s magic for you and helps you keep the winter ickies at bay.

This recipe is adapted from the Australian Women’s Weekly’s Basic Cookbook (which I stole from an ex-boyfriend).  

What do you make to get you through winter?

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