Bringing an old favourite back #Make-do Dishes

Chicken and corn soup was an old favourite of mine when growing up! Mum would boil a whole chicken through and get a nice big pot of broth; chicken corn soupshe’d never use that packet stock from the supermarket. I decided to make this soup the other day and just add my own little twist to it. It looked and tasted great. So as you do – you pop a picture up on good ol’ facebook and show off to everyone what amazing food you’re going to throw your face in.

After multiple one request for this recipe, here it is..

3 chicken drumsticks
1 can of corn (or even better – a cup full of fresh corn)
2 eggs
1 carrot (or other veges as preferred)
¼ cup chopped chives (or any other fresh herbs)

1) Boil the drumsticks in a medium sized saucepan for about 40 minutes or until the meat falls off the bone (make sure the water level is well above the drumsticks – about 3/4 of the pot)

2) In the meantime, chop up the chives and carrots in cubes.  If you’re using fresh corn, cut the corn off the cob.

3) Beat two eggs in a bowl

4) Once the chicken is cooked, remove drumsticks from the saucepan and shred the meat on a chopping board.  You can place the bones back into the broth and turn the heat down to a simmer.

5) Add the corn and carrots into the broth and stir. Simmer for another 5 minutes.

6) Remove the drumstick bones from the soup.  Stir in half the amount of the chives , the shredded chicken and the eggs (which will cook instantly and give that nice creamy texture).

7) Add salt and black cracked pepper to taste, and your soup is ready to be served!

8) Use the remaining chives for garnish at the end, and for a fresh herb flavour.

Serves up around 4 bowls.

**Remember, I just used what I had available in the fridge and pantry. But you can chop and change with other veges and herbs to suit your palate!

Enjoy x