This is a recipe I’ve just made up as I go along (with the help of my husband), and I do it when I have a left-over chicken carcass. Delicious, and great for a cooler night.
STOCK INGREDIENTS:
Chicken carcass (leftover bones, meat – remove the skin)
6 x cups of water
Salt to taste
Place the chicken carcass in a large pot and fill with 6 cups of water. Cut the onion into quarters and place in the pot. Slice the carrot into 2cm chunks and put in the pot as well. Bring to the boil, and then simmer for 2 hours.
After 2 hours, turn the element off and let the pot cool down.
Once cool you will need to remove all of the bones and any skin. Keep the chicken pieces, but the bones and skin MUST be removed.
SOUP INGREDIENTS:
Chicken/Carrot/Onion Stock Mix.
4 x eggs lightly beaten
1 x 425g tin creamed corn
Return your mix to the element and add the 425g tin of creamed corn to the broth you have made, and simmer for 10 mins.
Take off heat and using a fork, gently stir the soup as you add the beaten egg in a slow, continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.
It is really important that you take the soup off the heat when you add the egg – this way, you’ll get long strands of egg in the soup. In fact, the egg almost resembles super-thin noodles.
Serve with crusty or slightly stale bread.
