Chicken and sweetcorn soup

I love chicken and sweetcorn soup. It’s tasty, filling and hot. After working outside in the winter, or getting in a bit worse the wear for beer, its one of the easiest things you can cook. Please be aware that I certainly don't condone working with hot liquids or cookers when drunk. Ha ha. Yeah right.


You will need:

1 chicken breast

1 corn on the cob or small can sweetcorn

1 tsp MSG (Optional)

Couple of Spring Onions

1 tbs Sesame oil

1 tbs Cornflour

1/2 Pint chicken stock

Salt and Pepper to taste

Heat a wok until just smoking. Add the sesame oil. Slice the chicken into very fine slices. Add to the wok and stir. Add the finely chopped spring onions and sweetcorn. (if using a cob, just run a sharp knife along core of the sweetcorn and the nibs can go straight into the wok. Stir fry for about a minute or two until the chicken is cooked.

Add the chicken stock and the MSG, salt and pepper.

Leave to simmer for five minutes so that the flavours can develop. Cream the cornflour with some water and add to the simmering liquid. Once the soup reaches boiling again, its ready to serve!

Enjoy. Now wasn’t that easy? Just like the local chinese takeaway! Don’t forget to add the chicken like I did last time. It’s always a disappointment when you sit down to eat!