sharing recipes from one generation to the next
This soup is made in two stages to create a chunky soup in a thick broth.
2 litres of homemade chicken stock
4 cloves of garlic
2 cobs of corn
Pour the stock into a large pot, add the roughly chopped onion and the peeled and crushed garlic cloves. Cut the corn kernels from the cobs then add both to the pot. Cover the pot and bring to the boil, reduce the heat and simmer covered for about 15 minutes. Remove and discard the corn cobs then puree the corn in the stock. I use a stick blender to do this.
Add to the pot:
350g chicken trimmings cut into small pieces or minced
1 small carrot, sliced
2 sticks of celery, sliced
Kernels from 1 cob of corn
80g rice noodles broken into small pieces
5 cm root ginger julienned
1 tablespoons of soy sauce
1 teaspoon of Chinese 5 spice powder
Salt and pepper to taste
Return the pot to the heat, return to the boil and simmer for 10 minutes.
Makes approx 3 litres of soup.
Pingback: In My Kitchen, April ’07 | Please Pass the Recipe
Pingback: Chicken Noodle Soup « Please Pass the Recipe
That looks so yummy… will try it sometime!
Enjoy it when you do. Thanks for stopping by
i think this recipe might just be used for tonights dinner…hope it ends up looking as yummy. (Great photo!)
with a bit of variation due to ingredient limitation this was dinner last night and it was delicious! stay tuned for a posting of my version 🙂
Look forward to it 🙂 XX
Looks yummy and healthy – especially like the contrast of the blue with the food. 🙂
Thanks, trying to make the food photos look more appealing
Pingback: CHEEP, CHEEP ORGANIC CHICKEN « Please Pass the Recipe