Chicken and Sweetcorn Soup

A must do soup in the Brode household from stock created from the carcass of a roast chicken.

First make chicken stock: put carcass of chicken (stripped of most of the cooked meat) into a large saucepan and cover, just, with water (include vegetable cooking water and any left over gravy of making from a roast chicken). Bring to boil then simmer for about an hour. Longer is even better. Strain off the stock. Leave the carcass to cool and pick off any remaining meat to add to the soup.

For basic soup simply add the pieces of chicken to the stock, add a tin of sweetcorn (preferably one that it is in just water, no salt or sugar added) and briefly blend. Do not blend until smooth. The aim is to have recognisable bits of chicken and sweetcorn.

Favourite is to also add chopped spring onions (aka scallions), simmer for at least 5 minutes, the briefly blend.

If you like a thicker soup, blend cornflour with the contents of tin of sweetcorn before adding (ie with the water in the tin) before adding to stock and chicken. Stir until soup has thickened. Blend further if need be.

Ideal seasoning for this soup is a dash of soy sauce.