Chicken soup has for long been considered to be a cure for all winter ills. Whether for a simple cold or for a more intense bout of flu, a common recommendation is, a hot bowl of chicken soup and bed rest. So much so, in fact, that a soothing influence for the mind is sometimes referred to as “chicken soup for the soul”.
Here are four different versions of this comforting preparation.
Creamed corn and chicken soup
1 chicken breast fillet
2 tsp grated ginger
1 tsp sesame oil
6 green onions, chopped
2 x 420g cans creamed corn
2 cups chicken stock
1 tbsp soy sauce
Place chicken fillet in a saucepan. Cover with cold water and simmer for 8 minutes. Drain and shred chicken.
Heat a heavy-bottomed pan and add oil, ginger and half of the green onions. Cook till soft. Introduce the creamed corn and stock, and stir. When mixed through, add in the soy sauce. Bring to the boil, then simmer for 4 minutes. Add chicken, and cook until heated through.
To serve, decorate with remaining green onions. Serve with bread.
Chicken and corn soup
1 tbsp olive oil or butter
2 chicken breast fillets
2 cloves garlic, crushed
1 medium onion
2 medium potatoes
Salt and pepper to taste
1 x 420 gms can creamed corn
1 x 420 gms corn kernels
1 ½ cups soy milk
1 tbsp corn flour
1 tbsp fresh chives
Cut each chicken breast into thin strips, then slice across to make thin shreds.
Heat butter or oil in a heavy-bottomed pan. Add onion and garlic and cook till soft. Add chopped potatoes and sliced chicken, and cook till chicken is well sealed and nearly done. Add 2 cups water and season with salt and pepper, and simmer till chicken and potatoes are tender. Now introduce corn kernels and creamed corn, soy milk, and cornflour mixed in 2 tbsp of water. Bring it all to a boil.
To serve, decorate with fresh chives.
Chicken Noodle Soup with Vegetables
2 chicken breast fillets
2 packets 2-minute noodles, chicken flavour
1 leek, cleaned and sliced
2 medium carrots, diced
1 cup button (or other) mushrooms
1 tbsp olive oil
2 litres chicken stock
Salt and pepper to taste
Heat oil in a heavy-bottomed pan and cook chicken, sliced thinly, until just tender. Remove from pan and keep aside. Put in leek and carrots in the same pan. Fry for 2-3 minutes. Stir in mushrooms and fry for a further 2 minutes. Return chicken to pan, stir and introduce the chicken stock. Bring it all to a boil.
Meanwhile, cook 2-minute noodles to packet instructions. When done, mix them in with the soup and simmer for about 3 minutes.
Serve with crusty bread.
Thick Chicken Soup
2 chicken breast fillets
4 medium tomatoes
2 medium carrots
1 large onion
1 small potato
1 inch piece ginger, chopped
2 garlic cloves, crushed
2 sticks celery, including leaves, chopped into 2 or 3 large pieces
2 chicken stock cubes
Salt and pepper to taste
Pinch sugar
Fresh coriander
Chop up chicken, tomatoes, carrots, onion and potatoes. Put in a pressure cooker with enough water to cover, and a bit. Add in celery, garlic, ginger, chicken stock cubes, coriander leaves, salt and pepper. Pressure cook till done. Cool, and then drain into a colander, reserving the liquid. (Discard celery at this stage if you don’t want stringy bits in your soup. I usually leave the coriander leaves whole as well, and then discard at this stage). Whizz through in a food processor and return to pressure cooker. Add in strained liquid and check and adjust seasoning. Add in sugar. Bring to a boil.
To serve, decorate with chopped fresh coriander, and if you wish, croutons and/or a dollop of sour cream.
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