|Step 4: Mixing through the celery|
|So you start off with some shredded chicken. Your deli will have some pre-shredded or pPerhaps you have some left over from the roast you had last night?|
|Pile on the celery. In case you haven't noticed, this is a few steps on from the previous picture|
|This was my lunch. I had another bowl an hour after that. I couldn't resist.|
Chicken and Sweetcorn Soup, Lucy style (serves about 6 but you can keep it for a few days in the fridge. I prefer to eat it all myself)
1 Tbs oil
200g bacon, coarsely chopped
300g cooked chicken, shredded
2 cans creamed corn
4 cups cold water, added at different times
1/4 celery, chopped
2 eggs, beaten
2 Tbs cornflour (makes it nice and goopy)
Soy sauce to taste
Pepper to taste (I like to use both black and white pepper)
* Note: You can also use chicken stock in place of water in which case you won't need the soy sauce.
1. Heat oil in a large pot and add bacon until it starts to brown.
2. Throw in the shredded chicken and creamed corn and mix through.
3. Pour 1 cup of water and stir through and reduce the heat.
4. When the mixture starts to bubble, add celery and 2 more cups of water and stir through.
5. Dissolve the cornflour in the last cup of water and add to the pot when it starts to bubble. (Note: it is very important that you add it when the mixture is bubbling, otherwise it won't mix through your soup properly and you'll get lumps throughout)
6. Pour beaten eggs in a thin stream while stirring so it is distributed through the whole soup.
7. Add soy sauce, salt and pepper to taste. (I use soy sauce because I like the reddish hue it brings to the colour of my soup. Feel free to use salt instead).