Corny Chicken Soup Food

SWEET CORN AND CHICKEN SOUP

Steps:

• Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
• Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
• Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
• Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
• Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
• Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
• Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.

CHICKEN, POBLANO AND CORN TORTILLA SOUP

Steps:

• Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
• Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
• Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
• Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

OLD FASHIONED CHICKEN CORN SOUP

Steps:

• Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
• When chicken is done, remove to cutting board until cool enough to debone.
• While chicken is cooling, strain broth through a fine sieve.
• Debone chicken and cut meat into bite-sized pieces. Set aside.
• Add corn (frozen works fine)to broth and bring to a boil.
• Add celery and seasonings.
• Cook for 5 minutes.
• Add chicken and eggs.
• Cover and cook gently for 5 minutes.
• NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
• SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
• NOTE: This freezes well if you have not added noodles.

CHICKEN CORN SOUP

Steps:

• Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
• Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
• Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
• Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
• Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

EASY CHINESE CHICKEN AND CORN SOUP

Steps:

• Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
• Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
• Remove chicken breast from the stock and leave to cool for a few minutes then shred.
• Add corn to stock and bring to the boil over a medium heat.
• Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
• Add shredded chicken to soup.
• Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
• Serve topped with the sliced spring onions and enjoy!
• NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

CHICKEN & CORN SOUP

Steps:

• Place chicken in the crockpot, cover with approximately 8 cups water. Cook on high for 4 hours.
• Remove chicken and allow to cool slightly. Set aside the water in a seperate bowl.
• Melt butter in a small pan. Add onion and leek, and season with salt and pepper. Cook until just tender, then transfer the onion mixture to the crockpot bowl.
• Remove skin and bones from chicken and place shredded meat back into the crockpot.
• Add 3 cans of creamed corn, and 2 cups of chicken stock, to the chicken and onion, and stir to combine.
• Skim the fat from the water used to cook the chicken, and add enough water to top up the crockpot bowl.
• Cook on low for around 5 hours.
• Serve with crusty bread.

CHICKEN & SWEETCORN SOUP

Steps:

• Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins - the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
• Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl - you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
• Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.

CORNY CHICKEN SOUP

Steps:

• Fry bacon till crispy in a large heavy sauce pot. Remove and crumble bacon; set aside.
• Cook onions in drippings from bacon until tender but not brown.
• Drain drippings from onions.
• Dissolve bouillon in the 1/4 cup of boiling water.
• Add to onion and then all remaining ingredients to pan.
• Stirring, bring to a boil over low heat.
• Serve hot.
• May sprinkle with chopped parsley if you wish.