Some dishes are classics – they are uncomplicated, fussy, time-tested and known the world over for the simple reason that they taste homely and good, and chicken soup recipe is one of those dishes. Most people are familiar with the warming, restorative properties of a well-made broth, and there’s certainly good reason why people declare you to be in dire need of a steaming bowl of chicken soup when you’re unwell.
In fact, there’s even a series of extremely corny motivational books labeled “Chicken Soup for the Soul” (which I’m not going to link to as I’ve read a few books from the series and they made me snort with much derisive laughter, so I won’t inflict that on you).
Corn, Leek & Chicken Soup Recipe
When I’m down in the dumps and sniffly with aches and pains, the first thing that I ask of my mother is for her soothing chicken and corn soup. However, what happens when your bearer of soup is AWOL? Only a few days after my parents left on their trip for Adelaide, I started coming down with this godawful cold and there was nobody to make this soup for me!
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Sick as I was, I turned to my cookbooks for comfort, and it was in the aptly titled “Comfort” by Marie Claire that I found a nice and easy recipe for chicken and leek soup that I felt I could whip up for myself without too much trouble. Unfortunately, I lacked some of the ingredients that the recipe called for, but being the foodblogger that I am, I didn’t let that get in my way 😉
I still prefer my ma’s soup… but it’s nice to know that I can fix my should hers be out of my grasp ever again 😛
Chicken Corn Soup Recipe
(adapted from “Comfort” by Marie Claire)
- 1 small organic chicken, around 1kg
- 2 medium carrots, peeled and roughly chopped
- 2 tsp sea salt
- 2 tbsp unsalted butter
- 2 large leeks, rinsed and finely sliced
- 2 medium ears of corn on the cob, cleaned and kernels sliced off the cob
- 1/2 cup white rice (medium grain such as calrose)
How to Make Chicken Corn Soup Recipe
1. Rinse the chicken to clean it, then remove any large chunks of fat and place in a large pot with the carrot and rice. Fill the pan with water till the chicken is completely submerged and bring to the boil. Skim off any scum or foam that rises to the surface as it boils.
2. Once the water reaches a rolling boil, add the salt and reduce the heat to low and gently summer for 2 hours, or till the meat is tender and falling off the bones of the carcass.
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3. Remove the chicken from the stock then strain the stock through a fine colander sitting above a large bowl. Skim any fat or impurities floating on the surface of the stock, then set it aside for now. Clean the pot and return it to the stove over medium heat.
4. Add the butter to the pot and once it has melted, add the leek and corn and saute the leek till soft. Pour the strained stock over the top and boil over medium heat for about 10 minutes, or till the corn is cooked through.
5. Remove the flesh from the chicken and chop or tear it apart into thin shreds and return it to the soup just a few minutes before serving.
6. Pour a bowl of soup, put your feet up and slowly enjoy every mouthful, letting the goodness wash over you 😉