It’s been too long I did not cook something new and worthy to put in my blog. Finally, today I have a few hours free and I am back in the kitchen with a new recipe 🙂

The weather has certainly become colder and colder these past few weeks as we are now truly in winter. I got the 51st issue of Donna Hay magazine that showcases 25 fast soups for winter. I love having a hot soup for dinner during winter and there are a few recipes in the magazine that I would like to try. This is one of them 😛

This chicken and corn soup has simple ingredients and is very easy to make. It has Asian influence and in the original recipe, Donna also uses grated fresh ginger, which will give the soup the extra warmness. I did not use the ginger because I did not have it in my pantry. *Sigh* 😦

The soup still turns out really yummy and is perfect to accompany the freezing night. It’s chunky and fulfilling; the creamed corn makes the soup a little thick and the corn kernels are sweet. I serve it with some steamed broccoli (extra veggie boost :)); some toasted bread would be nice too!

Chicken and corn soup

(adapted from the recipe in Donna Hay magazine, Jun/Jul 2010 issue 51)

(serves 4 – 6)

  • 2 skinless chicken breasts
  • 1 brown onion, sliced
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1 lt chicken stock. I used 2 chicken stock cubes in 1 litre of water.
  • 1 can (410 gr) creamed corn
  • 200 gr frozen corn kernels
  • 1 tablespoon soy sauce
  • salt and pepper
  • steamed broccoli florets or other greens such as spring onion and coriander to serve.

Step 1. Steam the chicken breast for 10 minutes until cooked. Allow to cool down, then shred the meat.

Step 2. Heat the olive oil in a saucepan over high heat. Add the onion, garlic and cook for 4 – 5 minutes or until browned. Add in the shredded chicken meat and stir until well combined.

Step 3. Add the stock, creamed corn and corn kernels and cook for 15 minutes. Add the soy sauce and season with salt and pepper to taste.

Step 4. Serve hot in soup bowls and garnish with some greens.



It’s summer in Australia, but today in Melbourne, we have a lot of rains and it’s cold… maximum is only around 18°C.

Earlier in the week I planned to make a summer salad with rice noodle and thai dressing for tonight, but I didn’t feel like it in this kind of weather. Plus, Iggy is sick, he has a throat infection. So I thought I’d make something else. What is good for a cold night and to comfort the sick husband? Nothing better than a humble and warming chicken soup, I reckon.

I remember I read a basic chicken soup recipe in one of Donna Hay magazines I’ve got. I went to my Donna Hay magazines stack and found the recipe. It’s a simple dish to make and I already got most of the ingredients, except the chicken. Just need to quickly dash to Woolworths to buy a chicken.

Chicken soup

(from Donna Hay magazine, Jun/Jul 2009 issue 45)

(serves 6)

Chicken stock:

  • 1 x 1.5 kg whole chicken
  • 1 brown onion, chopped
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 4 cm knob of ginger, chopped
  • 4 bay leaves
  • 1 teaspoon black peppercorns
  • 2.5 litres water or enough to cover

For the soup:

  • 2 stalks celery, chopped
  • 1 carrot, peeled and chopped
  • 1 cup risoni
  • sea salt and cracked black pepper
  • chopped flat-leaf parsley leaves, to serve

Ingredients for chicken soup

Step 1. To make the chicken stock, place the chicken, onion, garlic, celery, carrot, ginger, bay leaves, peppercorns and water in a large saucepan over high heat. Bring to boil, cover and reduce the heat to low. Cook for 1 hour or until the chicken is cooked through.

Ingredients for the chicken stock

Step 2. Use a large metal spoon to occasionally skim the foam from the surface.

Chicken stock after 1 hour cooking

Step 3. Remove the chicken from the stock and allow to cool slightly. Remove the skin and discard. Shred the chicken meat from the bones.

Shredded chicken meat and vege for the soup

Step 4. Strain the stock, discarding vegetables. Return the stock to the pan with the celery, carrot, risoni, shredded chicken and salt and pepper. Cook over high heat for 10-15 minutes or until the vegetables are tender. Top with parsley to serve.

Chicken soup