Chicken and corn soup recipe
This comforting chicken and corn soup leverages a roasted chicken carcass for a rich, flavorful stock. It features fresh corn, tender soba noodles, and is brightened by quick-pickled radishes, sliced spring onions, and fresh chili. Served with soy sauce, it offers a harmonious blend of savory, sweet, and tangy notes, making for a hearty yet refreshing meal.
Equipment
- 1 Large Stockpot For simmering the chicken carcass and preparing the stock.
- 1 Chef's knife Essential for precise slicing of radishes, corn, onions, and chili.
- 1 Cutting Board For safe and efficient preparation of all ingredients.
- 1 Medium Saucepan For cooking the soba noodles separately.
- 1 Fine-mesh Sieve Crucial for straining the chicken stock to achieve a clear broth.
Ingredients
Main
- 100 ml warm water
- 100 ml apple cider vinegar
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1 small bunch radishes finely sliced
- roasted chicken carcass from the day before
- 2 bay leaves
- 1 onion halved
- 1 tsp peppercorns
- 1 tsp salt
- 2 corn cobs cut in two horizontally
- 200 g soba noodles or 50g a head if you are cooking them batches
- 2 spring onions sliced at an angle
- soy sauce to serve
- 1 red chilli sliced, to serve
Instructions
- In a small bowl, combine warm water, apple cider vinegar, sugar, and salt. Add the finely sliced radishes, ensuring they are submerged, and set aside to pickle for at least 30 minutes.
- Place the roasted chicken carcass, bay leaves, halved onion, peppercorns, and 1 tsp salt in a large stockpot. Cover with approximately 2-3 liters of cold water and bring to a gentle simmer over medium heat.
- As it simmers, skim any impurities or scum that rise to the surface. Reduce the heat to low, cover the pot, and continue to simmer for at least 1 hour, or up to 2 hours, for a deeply flavored stock.
- Carefully strain the chicken stock through a fine-mesh sieve into a clean pot, discarding the carcass and other solids. If desired, pick any tender meat from the carcass and reserve.
- Add the corn cob pieces to the strained chicken stock and simmer for 10-15 minutes, or until the corn is tender and cooked through.
- While the corn cooks, prepare the soba noodles according to package directions, typically boiling them for 4-5 minutes until al dente. Drain thoroughly and rinse briefly with cold water to prevent sticking.
- Slice the spring onions at an angle and thinly slice the red chili for garnish.
- To serve, divide the cooked soba noodles evenly among individual serving bowls. If you reserved any chicken meat, add it to the bowls.
- Ladle the hot chicken and corn soup over the noodles and chicken meat.
- Garnish each bowl generously with the pickled radishes, sliced spring onions, and sliced red chili. Serve immediately with soy sauce on the side for diners to adjust to their preference.
Notes
The quality of your chicken stock is paramount here; using a roasted carcass provides a depth of flavor that a raw one simply can't. Don't rush the simmering process. The pickled radishes are a crucial element, offering a vibrant acidity and crunch that cuts through the richness of the soup – ensure they have adequate time to pickle. For the corn, use fresh if possible; a quick char on the kernels before adding to the broth can amplify its sweetness. Cook soba noodles separately and add them directly to serving bowls to prevent them from becoming starchy and absorbing too much broth, which can cloud the soup. Adjust soy sauce and chili to individual preference at the table for a balanced final taste.