Chicken And Corn Soup
When you are not feeling 100% nothing beats a bowl of goodness. This chicken soup has been around in my family for ever. Its the perfect soup to make for the weekend, even if you are not sick.
1.5 litres of chicken stock
1 tablespoon olive oil
1 onion finely diced
1 carrot finely diced
1/2 celery stalk finely diced
2 cloves garlic
1 large chicken fillet finely shredded.
1 small tin of creamed corn
1 handful of broken spaghetti
5 sprigs of parsley finely chopped
crusty bread to serve
Sweat off the onion, carrot, celery and garlic in a tablespoon of olive oil. Add the chicken stock and cook over a low heat for half an hour, until the vegetables are soft.
Add the shredded chicken, creamed corn and spaghetti (broken in small pieces). Simmer for a further 20 minutes. Remove from heat stir through parsley and serve.
PS. It freezes well. Freeze single serve portions and defrost for your lunch during the week. (I often add a sprinkle of dukka to the soup before serving and add extra greens).