Sweet Corn and Chicken Soup

WP 2014 03 25

Everyone likes chicken noodle soup right?  I do too, but this ain’t a post about ubiquitous chicken noodle soup.  This is a post about my favorite soup in the whole world… my mom’s Sweet Corn and Chicken soup.  Whenever I taste it, I am transported back to our tiny apartment kitchen, sitting at the white and blue kitchen table with the steam reaching my face as I contentedly sniff the soup in front of me.

I was shocked to discover many years later how ridiculously simple this Indo Chinese recipe was.   The soup itself is give or take 5 ingredients.  The thing that really puts it over the top though, are the condiments and they are super simple too. 

But hey, if you wanna get fancy and add more ingredients, feel free.  Do you think some sautéed onion would be good in there?  Add some onion.  Think carrots would be delicious?  Add some carrots.  Many recipes call for a lightly beaten egg to be added.  I usually can’t leave a recipe alone without adding my own twist… even if it is just to finish up left over something-or-other from the pantry.  Soup is good for that. 

The most tedious part of this recipe for me is cleaning and shredding the rotisserie chicken.  I don’t know of an elegant way to remove the chicken skin (because ewh… who wants chicken skin in their soup.  *shudder*) and then shred the meat.  I suppose you could always roast some chicken breast on a sheet pan, like the very proper Miss Ina Garten does for her Chicken Salad Sandwiches.  It might be a tad neater than my current process.  But I’ll leave that decision up to you.  Here is the easy peasy recipe.

1 cooked rotisserie chicken, about 2lbs, skinned and shredded
1 can of creamed corn
1 box (4 cups) of chicken stock
1 garlic clove mashed or finely diced
1 – 3 cups of water, optional
Salt & pepper to taste
Condiments:  soy sauce, white vinegar, finely diced green chile

1. Put the shredded chicken and stock in a large pot.  Simmer until chicken is warmed through.

2.  Add the can of creamed corn, and the garlic.  You can add extra water here if you find that the soup is too thick.

3.  Add 1/2 t salt and pepper to taste.  (It’s best to avoid over salting so that you can add soy sauce to each individual bowl.)

4.  Serve with condiments:  a teaspoon of soy sauce and a tablespoon of white vinegar.  Sprinkle on finely diced green chile.

Trust me when I say that the condiments really make this soup pop.  Don’t skip them!  If you make this simple recipe let me know what you think.






Leftovers. Are. Marvelous.


I was hungry when I came back from the gym the other day and having not been to the grocery store in a while I poked around to see what we had in the fridge.  A rotisserie chicken.  Some leftover rice from the Indian food I’d had for lunch.  I threw them together in a wrap and made:

HERB CHICKEN L.A.M. (leftovers are marvelous)

1 wrap  (I used a Roll-Up by Damascus Bakeries.  more on this later)
a smear of mayo
a few sprigs of fresh thyme
strips of rotisserie chicken (remove any skin or fat)
a handful of fresh cilantro
a few sprigs of fresh dill
5 T cooked rice (I used leftover rice from Indian takeout and it added great flavor)
dash of vinegar (any will do, but I used red wine vinegar)
pepper to taste

1.  Roll all the ingredients up in the wrap and eat!

Holy cow was it good!  So good.  Really good.  Oddly good.  I don’t know if it was the combination of herbs, or the brand of wrap, but WOW.  It was so good that I made it for N the next day for lunch and she promptly told me to write down the recipe.  Et voila!

I haven’t made this wrap with any other kind of bread yet, because it was really perfect the way it was created.  I suppose I might try a pita or tortilla some time, but I will certainly be on the lookout for these Damascus Bakeries Roll-Ups.  Here’s the link to their site  N found them at Costco.

This new sandwich reminded me that simple ingredients can taste marvelous when they are fresh and also highlighted the impact of herbs.  I, for one, am inspired to grow an herb garden this year… starting with thyme, cilantro and dill.

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