One of our favourite take-out meals is Chicken Sweetcorn Soup! And soup is always a winner on rainy days like we're having here across South Africa the last couple of days! So why not make Chicken Sweetcorn Soup? I have made this soup before when I still lived with my brother and before I got married. It was a winner with nothing left over in the pot afterwards!
Ingredients:
- 1 Tablespoon vegetable oil
- 1 chicken breast per person
- 1 clove of garlic, chopped. I like to mash my garlic with the back of my serrated Victorianox knife - I feel that I can extract more flavour out of the garlic in this way.
- 1 Tablespoon cornflour
- 600ml chicken stock
- 1 tin sweetcorn
- 1 egg
- 1 Tablespoon lemon juice
Recipe:
- Heat the oil and cook the chicken and garlic.
- Blend the cornflour and some stock and add this with the remaining stock to the chicken and garlic mixture.
- Bring this to the boil and add the sweetcorn. Stir continuously.
- Beat the egg and lemon juice and add this slowly to the soup whilst stirring (this will give you the tendrils you find in the take-out soups).
- Season to taste with salt and pepper.
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