Cooking

Chicken and Sweet Corn Soup

posted: 06/30/10
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Chicken and Sweet Corn Soup
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INGREDIENTS:

  • 1 1/4 pounds/500 g chicken wings
  • 1 onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 leek, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 boneless skinless chicken breast
  • 1 yellow corn cob, kernels cut from the cob
  • 3 tablespoons/25 g cornstarch
  • 2 green onions, thinly sliced diagonally
  • 1 large egg, beaten to blend with a fork
  • Toasted sesame oil, for garnish

PREPARATION:

  1. Place the chicken wings, onion, celery, leek, garlic, thyme and bay leaf in a medium to large heavy pot. Add enough cold water to cover the chicken and vegetables, about 8 cups/2 liters. Bring to a gentle simmer over medium-high heat, and skim any foam or impurities that rises to the top.
  2. Allow the stock to simmer gently without stirring over medium-low heat for 3 hours. Strain the stock into a large saucepan. Discard the solids from the strainer. Season the stock to taste with salt and pepper.
  3. Place the chicken breast in the strained stock and simmer gently over medium-low heat for about 10 minutes, or just until the chicken is cooked through. Remove the pan from the heat, and using tongs, transfer the chicken breast to a cutting board to cool slightly. When the chicken breast is cool enough to handle, thinly shred it, and reserve.
  4. Meanwhile, add the corn kernels to the stock and bring the stock to a simmer over medium heat. Stir the cornstarch and 5 tablespoons/70 ml of water in a small bowl to blend and form a slurry that will thicken the soup. Slowly add the cornstarch mixture to the stock whisking constantly to blend.
  5. Simmer the soup for 2 minutes, or until it thickens enough to lightly coat the back of a spoon. Add the shredded chicken. Remove the soup from the heat. Gently stir the soup with a ladle or spoon. As the soup swirls in the pan, slowly pour in the beaten egg in a thin stream, creating thin strands of egg. Stir in half of the green onions. Ladle the soup into bowls. Garnish each with a few drops of sesame oil and the remaining green onions, and serve.
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