Chunky Chicken and Sweet Corn Soup

I love homemade soups.  They are quick and easy and taste so much better than anything you can get in a can. Making them yourself eliminates  the need for artificial preservatives,  colorings and flavourings.  You know exactly what is in the soup and can change the flavour and ingredients to suit your needs and diet.  It's also a great way to add or hide vegetables that your kids might not normally eat.

The first time I make this soup I looked up a few recipes on the internet.  I combined a them to make my own.  Megan,  my daughter asked me to add extra vegetables to make it chunky.

Here's Megan's and my recipe -

1.5 litres of chicken stock. 
! x  420g tin of creamed corn
1 x  400g tin of corn kernels
2 cups of cooked chicken bits or two small chicken fillets cubed and cooked
4 - 5 medium potatoes peeled and diced
2 medium carrots,  peeled and diced
2 teaspoons of dried ginger
2 sticks of celery, diced
1 1/2 tablespoons of dried onion flakes or 1 small onion  finely chopped
75mls of soy sauce or two good dashes
1 tablespoon of dried or fresh parsley
salt and pepper to taste
1 packet of crushed 2 minute noodles ( no flavouring ) or three egg whites

Add all ingredients except the noodles or egg whites to a large saucepan.  Cook until the carrots and potatoes are just soft - about 1/2 an hour. 

Add the crushed noodles and stir through.  Cook for a further 2 minutes.  If adding the egg whites instead,  lightly beat them in a measuring jug and slowly pour into the soup as you stir.

Serves 6 - 8

Can be frozen.

Notes -

*  Add extra potatoes or carrots if the soup doesn't look thick enough.

*  I use Aldi tins of creamed corn and corn kernels.  No name brands work well.

*  I make the chicken stock in the slow cooker using chicken bones or frame with a couple of bay leaves.  Then I freeze it for future use.

*  If the soup needs more flavour,  add a tablespoon of chicken stock powder.

*  You can add whatever vegetables you like.

Chunky Chicken and Sweet Corn Soup