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Updated 8 February 2021
My Kitchen Rules co-host Pete Evans shares his mum's classic chicken and corn soup recipe, thanks to our friends at Eatlove. Taken from his book My Kitchen (published by Murdoch Books), this is the perfect dish to warm up the family on these cold nights.
My mum lives across the road from me and brings this to my house for the kids to eat at least once a fortnight. Thanks mum - you've looked after me all these years and now you're helping my kids appreciate good food, too.
Ingredients
STOCK
2 kg chicken bones
2 carrots
1 onion
2 celery stalks
4 flat-leaf Italian parsley stalks
2 sprigs of thyme
1 bay leaf
1 teaspoon black peppercorns
SOUP
1.25 litres (5 cups) chicken stock
500 organic or high-quality chicken thigh fillets
2 × 400 g tins corn
2 spring onions
1 teaspoon cornflour
2 free-range eggs
salt and white pepper
100 g baby English spinach leaves
1 spring onion
Preparation
To make the stock, rinse the chicken bones under cold running water and place in a large saucepan. Add the rest of the stock ingredients and enough water to cover. Bring to the boil, skimming off any scum from the surface. Reduce the heat to low and gently simmer for 2 hours.
Remove from the heat, then strain and cool to room temperature. Refrigerate for 2–3 hours or until chilled and the fat has settled on the surface. Remove and discard the fat. Refrigerate and use within 3 days or freeze for up to 3 months. Makes about 4 litres (16 cups).
To make the soup, pour the chicken stock into a saucepan over medium-high heat and bring to the boil. Turn down to a simmer and add the chicken thighs. Poach the chicken for 6 minutes, or until just cooked through. Remove from the stock, finely shred and set aside.
Add the creamed corn and spring onion to the stock and bring back up to a simmer. Add the chicken, whisk in the cornflour mixture and cook for a further 1–2 minutes to make the soup a slightly thick consistency. Once the soup starts to thicken, slowly stir in the egg with a wooden spoon and season to taste with salt and white pepper. Add the spinach and stir through, then garnish with spring onion or parsley.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.
Mum's Chicken and Corn Soup - Pete Evans
My Kitchen Rules co-host Pete Evans shares his mum's classic chicken and corn soup recipe, thanks to our friends at Eatlove. Taken from his book My Kitchen (published by Murdoch Books), this is the perfect dish to warm up the family on these cold nights.
My mum lives across the road from me and brings this to my house for the kids to eat at least once a fortnight. Thanks mum - you've looked after me all these years and now you're helping my kids appreciate good food, too.
Ingredients
STOCK
2 kg chicken bones
2 carrots
1 onion
2 celery stalks
4 flat-leaf Italian parsley stalks
2 sprigs of thyme
1 bay leaf
1 teaspoon black peppercorns
SOUP
1.25 litres (5 cups) chicken stock
500 organic or high-quality chicken thigh fillets
2 × 400 g tins corn
2 spring onions
1 teaspoon cornflour
2 free-range eggs
salt and white pepper
100 g baby English spinach leaves
1 spring onion
Preparation
To make the stock, rinse the chicken bones under cold running water and place in a large saucepan. Add the rest of the stock ingredients and enough water to cover. Bring to the boil, skimming off any scum from the surface. Reduce the heat to low and gently simmer for 2 hours.
Remove from the heat, then strain and cool to room temperature. Refrigerate for 2–3 hours or until chilled and the fat has settled on the surface. Remove and discard the fat. Refrigerate and use within 3 days or freeze for up to 3 months. Makes about 4 litres (16 cups).
To make the soup, pour the chicken stock into a saucepan over medium-high heat and bring to the boil. Turn down to a simmer and add the chicken thighs. Poach the chicken for 6 minutes, or until just cooked through. Remove from the stock, finely shred and set aside.
Add the creamed corn and spring onion to the stock and bring back up to a simmer. Add the chicken, whisk in the cornflour mixture and cook for a further 1–2 minutes to make the soup a slightly thick consistency. Once the soup starts to thicken, slowly stir in the egg with a wooden spoon and season to taste with salt and white pepper. Add the spinach and stir through, then garnish with spring onion or parsley.
See more at eatlove.com.au where you can follow your favourite chefs, share their recipes and order their books.
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