Chicken Soup

Was feeling ill as hell today, so when I woke up in the evening I made a big batch of chicken, mushroom and sweetcorn soup.

2 Chicken breasts cut into 1cm chunks

1 Litre Chicken Stock

2 Cloves garlic, chopped

2 Tablespoons Soy Sauce

12 Button Mushrooms quartered

1 Tablespoons Olive Oil

1 Tablespoon Groundnut Oil

200g Can Sweetcorn

1 Tablespoon Corn Flour

• Heat the oil in a heavy based pan and fry the garlic till it starts to golden
• Add the mushrooms and the chicken and fry until golden.
• Put the corn flour in a bowl and mix in 5 tablespoons of the stock and mix till its like milk
• Add the sweetcorn to the pan and add the stock.
• Stir in the corn flour-stock mix and let to simmer for 15 mins.
• Serve – Ideally if I had some spring onions I’d have chopped those and sprinkled on the top, but I had none.

I revisted this recipe the other day and used Sesame Oil and it was nicer - I also topped with Spring Onions.