Chicken, Sweetcorn & Mushroom Soup

Sun, 14 January 2024

INGREDIENTS:
1 x 1.5kg Whole Medium Chicken
2 cloves Garlic Cloves
1 large Onion roughly chopped
2 stick Celery roughly chopped
2 medium Carrot roughly chopped
10 Black Peppercorns
5 Cloves
1 Bouquet Garni (Bay leaf, leek, parsley, thyme,
5 litre Boiling Water
Salt
Boiled Chicken, cooled, deboned, de skinned and all meat shredded
1 medium Onion Finely chopped
1 Stick Celery Finely chopped
1 Medium Carrot Finely chopped
Remaining cooking broth strained
2 x Chicken Bouillon Jelly Pod
1 x 400g Sweet Corn
500g Mushrooms
50ml Olive oil
250g Smoked Bacon chopped
25g Fresh Oregano
250g Cooked Pasta (such as orzo, broken spaghetti or alphabet pasta)
50g Chives
Salt & pepper to taste

METHOD:
1. In a large stock pot or crock pot, bring your water to a simmer or fill the crock pot with hot
water.
2. Add all the ingredients from stage 1 and simmer until the chicken is falling off the bone. Skim
the liquid regularly to keep the liquid clean and to remove impurities.
3. Remove the whole chicken when well cooked and falling off the bone (80?c+ or overnight in a
crock pot) and allow to cool at room temperature while you strain the liquid for the soup later.
4. Remove the skin from the chicken and shred all the meat from the bones and set aside.
5. In a cast iron or soup pot, simmer your mushrooms in oil until browned. Add the onion and
the bacon and cook until onions are glassy.
6. Add the remaining vegetables and cook for a few minutes.
7. Add the herbs, strained chicken broth and boullion and bring to a simmer. Add the shredded
chicken and sweet corn and simmer for 15 minutes. Skim to remove oil and impurities.
8. Check seasoning, add the pasta, bring to a simmer, finish with chives and serve.