Chicken And Corn Soup must be one of those recipes where everyone has a version that they make at home. Mine is really simple and not too fancy. But that is what it should be.
Engaging with people should always be done with consideration. I left a two word comment on a Facebook photograph as I felt that really said it all. Being a person of few words in a lot of instances this seemed OK to me, but it was not alright for the person involved whose picture I was commenting on. And boy did he let me know all about it. He didn’t send me a private message saying ‘hey, is that all you got?’, he left a note for me on a public forum where everyone could see it. I was really angry about the entire conversation and could not understand why. Here was a new blogger asking for comments on a Facebook post and I decided to share some more love by writing a few words on that, as well as reading his blog post and leaving a lengthier comment there. And he was rude! We have all at one stage in our blogging life been newbies. This is the reality of things. Everyone has to start from the beginning. I can remember being a new blogger and feeling amazed that people came and left comments on my posts. This was in the ‘old’ days, long before I started blogging here on WordPress. To this day, nearly 7 years on, I am still grateful for each and every comment I get, whether it be a one word statement or an entire paragraph. I know that commenting takes time and many people don’t have that time to spare. And, when you are in a syndication where swapping comments and likes and retweets etc. is what is expected of you, you really cannot expect more than what the photograph dictates. When I made my bone broth following the email instructions from my sister, she kind of dictated I make chicken and corn soup afterwards. Here I was going to listen to her as it seemed the best use for the meat on the chicken wings, and there is something so comforting about soup made with a decent stock, healthy chicken and crunchy pearls of corn.
- 500mls bone broth
- 2.5cm fresh root ginger, grated
- Flesh off 8 reserved wings from making the broth
- 2 ears corn, kernels removed
- Salt and freshly ground black pepper to season
- Generous handful of fresh coriander, roughly chopped
- Place the bone broth and ginger into a sauce pan and bring to a simmer
- Leave to cook until the ginger is soft
- Add the chicken meat and corn kernels and warm through
- Adjust the seasoning
- Stir in the coriander and serve immediately
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What I blogged June 30:
- two years ago – Panforte
- three years ago – Smoked Ravioli With A Butternut Filling
- five years ago – Vegetable Cous Cous
- six years ago – Black And White Pasta