Chicken, Ginger and Sweetcorn Soup

Like many other people, the new year for me starts with good intentions to exercise more, drink more water, get more sleep and eat more healthily. This year as we are heading off to the sunshine in a month - there is that added motivation to stay on track. The weather has been mild here for winter so far - but not quite the sort of weather where you feel like eating salads for dinner. So, I have made up a batch of this delicious light, yet filling Chicken, Ginger and Sweetcorn Soup.

I'm not very practised with writing down recipes (or taking photographs!) - so all measurements and timings are approximate - it really is a throw everything in one pot sort of meal and it's easy to omit or add ingredients to suit your personal taste.

Chicken, Ginger and Sweetcorn Soup

Time: 1 hour
Serves: 6-8

Ingredients
2-3 Knobs of Ginger
3 Cloves of Garlic
1 Small Brown Onion
1 Tablespoon of Vegetable Oil
4 Chicken Supremes*, Skin On (this is the breast of the chicken with the wing attached)
1 Cup of Sweetcorn Kernels (cut from the cob or frozen kernels)
1.5 Litres of Chicken Stock
4 Spring Onions, finely sliced
1 Small Bunch of Coriander, chopped (optional)
1 Portion of Noodles (e.g. udon - optional)
Salt and Pepper (optional)

Method
I like to chop the ginger, garlic and onion up in a mini-processor, but you could just dice them by hand. Sautee the ginger, garlic and onion in the vegetable oil.
Add in the chicken and cook for a few minutes.
Add in the chicken stock.
Simmer for 45 minutes to an hour (check to see if additional boiling water is needed and add as necessary)
Remove the chicken skin and bones. The chicken should shred into pieces at this stage.
Add the corn kernels and chopped spring onion. I also like to grate in additional fresh ginger.
Cook for a further couple of minutes.
If adding noodles, cook these in a separate pan as per directions on packet.
Add noodles and coriander (if using) to soup and serve.
I find that this doesn't actually need any seasoning, but you may want to season to taste.

*My butcher tends to sell chicken supremes rather than standard chicken breasts. You could of course use any cut of chicken, but I find that initially leaving the skin and bone in the soup helps add flavour.

I'd love to know if you try this recipe or if you need further detail with it. As I said above I have no experience with writing recipes and have a casual approach to ingredients and cooking times!

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