Monica's Chicken Soup
This is a nurturing, tasty and beloved family meal. Take care not to boil the soup, when adding the egg or afterwards... as it scrambles!
2 chicken breasts, preferable organic free range
1 litre chicken stock
2 spring onions, chopped
1 T ginger, finely chopped
2 cloves garlic, crushed
2 T cooking oil, like rice bran or coconut
2 tsp sesame oil
1 Kernals from 2 cobs of corn, or 1 can creamed corn
salt and pepper
1) Cook 2 chicken breasts slowly in 1L of chicken stock , (almost poaching). I use the boxes of liquid stock not the powders, but if you can find a good powder one either works great.
2) Shred the chicken when cool enough to handle, keep stock.
3) Sauté spring onions, ginger, garlic in oil and sesame oil. Add stock and chicken when tender. I add a can of creamed corn, or 2 here, but you could cook up fresh if you wanted. I do add fresh too it sometimes for extra crunch. Cook for 5 min on low heat, remove from heat.
4) Beat eggs well and pour in stirring very slowly so ribbons of egg form. Stop adding egg when soup takes on a glossy look so adjust amount accordingly. Season to taste but to be honest it doesn’t often need it as there is enough flavor. Oh, and don’t ever boil it when reheating as it turns into scrambled eggs!