My twenty-eighth recipe with Wednesday with Donna Hay is Chicken and Sweet Corn Soup, found in her cookbook Modern Classics Book 1,
p. 30.
The ingredient list: chicken stock, water, chicken, sweet corn, scallions, garlic, Chinese cooking wine, soy sauce, salt, and pepper.
Soup is something I eat almost every day when I am home for lunch. I love all kinds of homemade soups. Matt shares my love of soup so when he and I go out for lunch, soup is involved.
When chicken breasts are on sale I usually buy a whole big package of them, take them home, bake them off (ala Ina), and store them in the freezer in individual portions so that I can pull one out and use it for pasta or soup dishes on a whim. This soup was the product of using one of those chicken breasts and some corn I had frozen from corn season. It all went together quickly and made a great lunch, nice hot chicken soup on a cold day. Definitely a repeat.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here. Chaya's post is here.
