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.