Winter is officially here and so is my new commitment to making more soups. A couple of years ago I picked up a copy of the Country Women’s Association Soups and Stews cookbook and it has sat patiently on my shelf waiting for me ever since. Well not this winter, this winter I’m making soups and stews, baby!
When we lived in Queanbeyan I used to get a nice Chicken and Raman Noodle Soup from the bento place in Kingston; and then they closed down and my world has not been quite right since. I love a good chicken noodle soup – love it! So one of the first recipes I decided to have a crack at was the Pureed Chicken, Corn and Noodle Soup.
It was a bit of weird experiment in some ways – it’s the first time I’ve ever tried to puree corn (and as you can see from the photo that didn’t work out too well) and the first time I’ve used Chinese noodles (worked out better than the corn).
But in the end it all came together quite nicely. It’s a nice soup – it’s not Kingston bento place nice, but it will suffice for now.
(Also, this week I’m using the Plan to Eat share feature to blog the recipe – it’s kind of snazzy and even allows you to print out the recipe… not sure it will be a permanent feature, but for now it’s handy.)
- 1.5 tablespoons butter
- 1 white onion finely chopped
- 220 grams corn kernels
- 1.5 liters chicken stock
- 1 chicken breast cut into small dice
- 60 grams ham diced
- 60 grams Chinese noodles
- 2 tablespoons spring onion finely chopped
- Melt butter in a saucepan, add onion and saute gently until softened but not browned. Add the drained corn and 2 cups of the stock, cover the pan and simmer gently for about 5 minutes. Remove soup from the heat, place in a food processor and puree, then return to the pan. Add chicken and ham, and simmer for a few minutes.
- Soak noodles in warm water for about 10 minutes, then cook in salted water until tender. Drain noodles, then add to the soup with the remaining stock, the spring onions, and salt and pepper to taste. Reheat to serve.