Chicken and sweetcorn soup – The perfect solution to snot

In case you wanted to know, I have had snot for just over a week now. A tickly throat, a cough, a blocked nose, a running nose, blocked ears, headaches, sore muscles, no sleep and an all round feeling of general blah-ness. It’s not much fun! But I’m sure it’s doing some good somewhere. Some sort of forced rest or toxic clean out purposed-cold.

This is what I currently look like.

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Anyway, it wasn’t until a beautiful friend of mine asked if there was anything she could do, or anything she could bring over, that I realised that maybe I actually could do with something! I politely declined the offer because I thought I would not be much company right now anyway – coughing and spluttering and blowing my nose all over people – but did actually make myself some soup! She inspired me.

Enter Chicken and Sweetcorn soup. The perfect solution to snot and a cold day – best served rugged up under a blanket with the fire roaring. Or if you’re like me you could eat it sitting at the kiddy play table with your daughter, resulting with your knees being so high that you have to be careful not to dribble soup on them as you bring the spoon across the huge distance you’ve created between your bowl and mouth because your legs don’t actually fit under the table.

And it’s a perfectly healthy recipe – as soup should be! No added nasties. And I just made it up myself – that adds to the enjoyment and satisfaction factor.

You will need:
2 chicken breasts
2-3 cups homemade chicken stock
2 cobs of sweet corn, cooked and the corn removed from the cob (or you can use a can of creamed corn if you so desire)
2 egg whites
Purified water
Approx. 1tsp grated ginger
1-2 shoots of spring onion (optional)

Place your chicken breasts (whole) in a pot with the stock. Make sure the chicken is covered (you can either use more stock if you need or top it up with water – I just used water because I had used all my stock). Bring it to the boil then turn it down and simmer it (covered) for at least an hour (keep an eye on your liquid levels).

If you wish to use spring onions, fry them up in a little water (if you fry them with just oil they will turn crisp too easily) and add them to the stock when you take the chicken out to shred it.

Once the chicken is cooked well enough (you can tell because it’ll shred easily), shred it by running a fork through it to break it up then add the shredded chicken back into the pot with the stock. Add your ginger to the pot and top up the pot with as much water as you need – it should be a relatively liquid soup.

Add your corn and heat the soup through. Just before serving, add your egg whites and stir them through until cooked (only takes a few minutes). And you’re done!

Oh so yummy and soothing!!

AND Patrick actually enjoyed it! I served him soup for dinner when we first moved in together and once he had finished it he asked what else was for dinner. I guess he was under the impression that I am one of those really good girlfriends/wives who prepare 2 course meals. That mistaken assumption quickly changed! This is the first time since that I have served only soup for dinner. He gobbled it up and said “Al, you really do make great meals!” (like he was surprised!) And that completes our 2 soup-only meal experiences.

What is your favourite snot food? Or cold weather food?