Easy chicken and corn soup

Whenever The Boy is sick, he always wants comfort food, which tends to be warm and soupy.

Either I make him chicken congee (Chinese rice porridge) or chicken and corn soup, both favorites and very often requested in our household.

At the moment, my poor Darling Boy is down with a virus of some sort, a chest infection and a very bad cough. The coughing just seemed to take a turn for the worse this evening though the doctor did warn that he would get worse before he got better. He's very poorly right now.

Sleeping last night was very unpleasant. He fell asleep but didn't sleep easily and tossed and turned all night in bed, as well as coughing all night. I got woken up at 1am and was unable to get back to sleep at all. Very distressing for the both of us.

I had originally intended for us to just have some leftover noodles for dinner but he gave me his cute sooky face and asked for chicken and corn soup, so that was what I made for dinner. I didn't have any chicken thawed for the meal so I ended up thawing out the meat partially in the microwave, cutting it into small pieces and then cooking it in the boiling soup.

Here's my super easy chicken and corn soup RECIPE:

Ingredients:

• 2 pieces of chicken thighs cut into very small pieces (about the size of a fingernail)
• 1 can 400ml creamed corn
• 1 can 310ml corn kernels (drained)
• 3 - 4 cups of chicken stock (enough to cover the ingredients)
• 2 eggs (optional in case the soup is too watery and needs thickening)
• 2 handfuls of shallots sliced (also known as spring onions or scallions)
• Salt and pepper to taste

Instructions:

• Put the cut up pieces of chicken, creamed corn and corn kernels into a pot.
• Cover with stock and bring to a boil.
• Simmer covered for about 10 minutes after the soup comes to a boil.
• At this point, if the soup is too watery and you want to thicken it, bring it back to a boil, crack open the two eggs into a bowl, break up the egg yolk slightly (do not beat the egg) and pour into the soup all the while stirring to swirl egg around the soup.
• Continue to simmer for another 5 minutes after that.
• When ready, ladle into bowls, salt and pepper to taste and add a small handful of the shallots into each bowl.
• Serve while hot

Note: since the shallots usually go off really quickly, what I do is buy a bunch and then cut them up into small pieces and store them in a plastic container in the freezer. This retains the flavor and it doesn't go off. The shallots last in the freezer for up to a month or two, and it's great to pull out and just use a handful or two at a time.

Since this is pretty much a recipe that I made up, there's no variation to it. This is just how I make it.

Of course, tonight, this was exactly what the doctor ordered for The Boy. Right now, it's an early night for him and he's all tucked into bed, coughing like crazy and trying to get some rest. Get well soon, my darling.

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