Chicken and sweetcorn soup
I was never a soup person but all that changed about three years ago. My husband loves soup and we now go through months of having soup every afternoon. Of all the soups i make, this ranks second for him. His first love is this french onion soup. For me, this chicken and sweetcorn soup ranks first. I add a lot of chillies in this soup because that is how i love it. Please feel to reduce the chillies though!
What’s your favourite soup? i am making a sweet potato, squash and coconut soup today and I am really looking forward to it.
This soup is hearty, warm, hot(!) and filling. I love anything with chicken and sweetcorn in it; Pizza, casseroles, lasagnas, pasta. We have eaten a lot of it over the last week or so. Yesterday, my husband asked me to make a weeks supply. I think that may be a job for today because I didn’t get round to it yesterday.
I had a great day yesterday. By great, i mean productive. You know that thing where, you are the sum of the five people you spend your time with the most (or something like that). Well, my time is invariably spent with my husband and a 3 and 4 year old and sometimes my brain feels like scrambled eggs. However, online i am lucky to have met people who really inspire me. These people have really had a great impact on my life. So I like to think they are the fifth person i spend most of my time with! That may seem sad to some but I’m kinda ok with that.
I hang out a lot online but probably less then people think. I generally schedule my posts these days so that i don’t have to be online all day. I am very picky about what i share though. I share things that I enjoy/bring value. I love what i do but i don’t want it to consume me so i have made a conscious decision to put that laptop/phone down more now then ever before. I would much rather put my faith and family first.
Side note, I am currently listening to an interview about a lady who has a disabled child. This lady is an absolute inspiration. She has empowered her child in the most beautiful of ways. It really has brought tears to my eyes. A mothers love knows no boundaries. You appreciate that more when you are older. My mum lives about 3 hours away from me. I cannot put into words how much i miss her day to day.
That being said, I think each of us needs to look at the blessings around us. We are where we have to be and that thought alone is empowering. Once you accept where you are right now, you stop reacting to life and start ‘owning it’. I feel like i need to say ‘honey’ at the end of that sentence.
I sometimes feel that we are in a culture of complaining which sometimes is ok and necessary but not all of the time. At the end of our days, i ask my kids what the best part of their day was. Their response always humbles me. It helps me to realise that kids see beauty and value in the most every day things and adults sometimes forget to appreciate the beauty in the little things.
Back to the soup, we had ours with soda bread. I love soda bread and i always make two huge loaves at a time and stick one in the freezer. I made the kids croutons from the crusts i had cut off from their morning toast. These are the best croutons EVER! Really. The recipe for them is included here but i will also make a separate post incase you ever need to find it!
The cream in the soup is optional and it tastes great without it too. I would encourage you to try it both ways and see which you prefer. I genuinely like them both in equal amounts! It’s just that some days i need creamy soup and somedays I need a lighter soup!
- Chicken Soup
- 1 lb chicken breast cut into tiny cubes (1/4 inch)
- 1/2 tsp salt
- 1/4 inch piece ginger grated
- 3 cloves garlic crushed
- 1 tsp sugar
- 1 chicken stock cube mixed in 400ml boiling water.
- 1/2 cup sweetcorn
- 1 tsp cornflour mixed with 2 tbsp water
- 2 tbsp double or single cream (optional)
- 1 egg white
- 4 green chillies chopped (Please reduce if you don’t like your soup hot)
- 1 tsp oil
- 6 leftover crusts from bread cut into small cubes (or bread cut into strips and cubed)
- 1 large garlic clove crushed
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp olive oil
- 1 – 1 1/2 tbsp parmesan grated
- Salt and pepper to taste
- Preheat the oven to gas mark 5. In a small bowl combine all the ingredients for the croutons apart from the parmesan.
- Spread the crusts n a single layer over an oven tray covered in baking paper.
- Cook for 6 minutes.
- Remove from the oven and top with the parmesan.
- Put the croutons back in the oven for a further 4 – 5 minutes.
- Remove from the oven and set aside.
- Heat the oil and chicken in a small non stick pan with 1/2 tsp salt, ginger and garlic over a low heat for five minutes, stirring occasionally.
- Pour in the stock and add the sugar and sweetcorn and bring to a boil, simmer over a low heat for 10 minutes.
- Add the cornflour, cream and egg white and stir vigorously so the egg doesn’t scramble!
- Now add the seasoning – I don’t add much salt here but i add a lot of pepper. Simmer for a further 2 – 3 minutes. Turn off the heat.
- Top with chopped chillies. If you don’t like your soup too hot, keep the chilli in a separate bowl to add just before you serve it. In my opinion the chilli is what makes the soup so yummy.