so its a little cool here to day and i'm not feeling the best so decided to make some chicken and corn soup loved having mums as a kid.
chicken corn noodle soup
200g chicken thighs
2 cups of chicken stock
salt to taste (i don't cook with salt much)
1 onion finely diced
1/12 cups frozen corn or a tin of corn i used a tin today can be creamed corn to.
spaghetti as much or as little as you like.
put 2 cups of chicken stock in a lge put cover and bring to boil mean while dice the chicken up into small pieces. once stock has come to a boil reduce to a simmer and place in chicken corn salt and onion cover and simmer till chicken is cooked will cook quicker if pieces are small. once chicken is cooked place in spaghetti i brake min into 3 places so that i have small noodles turn stove of and leave on hot plate until noodles are cooked. if soup is to watery for you mix half a cup of lukewarm water with corn flour till you have a lump free paste mix into soup to make thicker you can repeat this process as many time you like to ensure you have the right consistency of the soup.
alternative if you have a slow cooker place all ingredients and only 1 1/2 cups of stock in cooker and place on low and cook for 6 to 8 hours.
for that extra zing and to give a oriental feel place 1 tablespoon of soy sauce in soup mix while cooking.