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Yum.
Found a recipe online last week for "chicken and sweetcorn soup." The directions for it weren't very clear, and called for ingredients that weren't actually in the ingredients list, so I went hunting online for other sites that might have posted it.
Y'all, there were so many different variations, I ended up cobbling together my own! And it turned out great; it made quite a bit, but was tasty and chock-full of chicken and veggies. Well, veggies I'll eat, anyway. I made it with my dad in mind, so there's no rice or potatoes in it, or noodles. All of which would have been great, but-.
My measurements leave something to be desired, I know, but considering I threw this together with only a few bare-boned ideas, it will have to do.
12 C water
enough chicken bouillion for 12 C of water
~2 lbs fresh boneless, skinless chicken breasts
3 cans corn, undrained
1 lb baby carrots
1 bunch green onions, chopped
~1 Tbsp honey (I didn't even measure it, I just squeezed the bottle till I figured I'd put enough in.)
~1 Tbsp ginger root, grated
~2 Tbsp soy sauce
~4 Tbsp white wine
2 Tbsp cornstarch, mixed with some water
salt and pepper to taste
1. Bring water to a boil; add in bouillion and stir. Add chicken breasts and cook until done through.
2. Reduce the heat to low. Remove chicken breasts and shred with two forks, then return to the pot. Add in corn, carrots, onions, honey, ginger, soy sauce and wine.
3. Allow to cook until carrots are tender, then slowly stir in the cornstarch mixture. Let it cook some more, until you're ready to eat. Add in your salt and pepper, and serve.
Wow, that's way more vague than I meant it to be. But that's about how I did it. Start to finish, it took maybe two hours, total. Hubby and I kept nudging the temperature up once everything but the cornstarch had been added; by the time we decided it was time to eat, we had it up on medium.
It made a LOT (two big margarine containers full of the leftovers, plus another smaller container), and of course, it was better today than yesterday - had some for lunch a few hours ago. ;)
In other news, ZOMGSOBUSY. I don't ever seem to know whether I'm coming or going, I tell you what. Two weeks till Christmas for us, and it's hurtling toward me like a freight train. Time just goes faster and faster the older I get, you know?
Y'all, there were so many different variations, I ended up cobbling together my own! And it turned out great; it made quite a bit, but was tasty and chock-full of chicken and veggies. Well, veggies I'll eat, anyway. I made it with my dad in mind, so there's no rice or potatoes in it, or noodles. All of which would have been great, but-.
My measurements leave something to be desired, I know, but considering I threw this together with only a few bare-boned ideas, it will have to do.
12 C water
enough chicken bouillion for 12 C of water
~2 lbs fresh boneless, skinless chicken breasts
3 cans corn, undrained
1 lb baby carrots
1 bunch green onions, chopped
~1 Tbsp honey (I didn't even measure it, I just squeezed the bottle till I figured I'd put enough in.)
~1 Tbsp ginger root, grated
~2 Tbsp soy sauce
~4 Tbsp white wine
2 Tbsp cornstarch, mixed with some water
salt and pepper to taste
1. Bring water to a boil; add in bouillion and stir. Add chicken breasts and cook until done through.
2. Reduce the heat to low. Remove chicken breasts and shred with two forks, then return to the pot. Add in corn, carrots, onions, honey, ginger, soy sauce and wine.
3. Allow to cook until carrots are tender, then slowly stir in the cornstarch mixture. Let it cook some more, until you're ready to eat. Add in your salt and pepper, and serve.
Wow, that's way more vague than I meant it to be. But that's about how I did it. Start to finish, it took maybe two hours, total. Hubby and I kept nudging the temperature up once everything but the cornstarch had been added; by the time we decided it was time to eat, we had it up on medium.
It made a LOT (two big margarine containers full of the leftovers, plus another smaller container), and of course, it was better today than yesterday - had some for lunch a few hours ago. ;)
In other news, ZOMGSOBUSY. I don't ever seem to know whether I'm coming or going, I tell you what. Two weeks till Christmas for us, and it's hurtling toward me like a freight train. Time just goes faster and faster the older I get, you know?