Healing With Chicken and Corn Soup

I have the flu and in the quest to heal myself, I made chicken and corn soup. From scratch. It tastes a while to make, but the effort is worth it.

This is not your usual takeaway style soup, it's healthy and not flash cooked. (I know how they make it in the restaurants!)

This recipe makes two batches to serve two people however you will need to replicate the latter section of the ingredients for the second batch of soup. It's best served as soon as it's cooked so make two lots of broth to make it worth your while!

3 litres of water, plus more for blanching chicken
3 chicken thighs, skinned and washed
2 sticks of celery, cut in 10 cm chunks
3 cloves of garlic, cut in half
6 white stalks of scallions (reserve the green bits for garnishing)
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Handful of inoki mushrooms or frozen peas (optional)
1 egg, beaten
3 tablespoons of cornflour mixed with a water to make a sloppy paste
1 can of cream corn
6 dashes of rice vinegar
3 dashes of sesame oil
3 dashes of light soy sauce
salt and pepper to taste

To Make The Broth:
Drop the chicken thighs in boiling water (enough to cover) for a two minutes. Discard water and rinse the thighs. This step is important to reduce scum forming. Then simmer thighs with three litres of water for an hour. Add celery, garlic, scallion stalks, and simmer for half an hour. Turn off heat and allow to sit with lid off for fifteen minutes.

Strain broth into another pot. Throw away vegetables but keep thighs. Reserve half the broth for second batch.

To Make The Soup:
Bring to boil stock, can of cream corn, wet ingredients, salt and pepper. Before it hits boiling point, slowly stir in the cornflour mixure. The soup should thicken slightly. Throw in inoki mushrooms/peas. Turn off heat. Slowly stir in egg to form ribbons. Stop stirring once it's all in.

To serve, add shredded chicken thigh meat (I discard the top layer as it's tough) and garnish with sliced green scallions.

I added bok choy. It was healthy and delicious!