Chicken Sweetcorn Soup

Soup for breakfast.  Yes please.  Light on the stomach, many also contain a reasonable amount of protein.  Most can be prepared ahead of time, and simply reheated in the morning, making them a quick and simple breakfast.

Miso soup is an obvious choice - with cubes of silken tofu, plenty of wakame and your preferred rich red miso or soothing white miso.

Clear chicken broth, on its own or with fluffy matzo balls, cooked white rice or thin noodles.  The perfect breakfast for when you are feeling poorly.

Vegetable soup, with soft pieces of zucchini, pumpkin and kidney beans.

Tomato soup with a side of thickly buttered slices of toast.

Chicken sweetcorn soup, with silky strands of egg and plenty of fresh herbs is also a delightful breakfast.  Here is the one I love, recipe from Godmother Sophie.  It is beautifully aromatic ("so fragrant!" says Tabitha), with fresh ginger, sesame oil, coconut oil, star anise and fresh herbs.  It also contains plenty of chicken, and is quite filling without being heavy.

Chicken Sweetcorn Soup

1.5 litres chicken stock

3 chicken breasts

Sesame oil

Coconut oil

2 star anise

1 inch piece of ginger, finely sliced or grated

2 cans of creamed corn

3 - 4 tablespoons of soy sauce

2 eggs, lightly beaten

Fresh Vietnamese mint or coriander

In a medium saucepan, gently fry the ginger in some coconut oil and a little sesame oil until fragrant.

Add 1 litre of boiling chicken stock and the star anise, heat to a low simmer, add the chicken breasts and poach on very low heat (the liquid surface should be barely moving) for around 15 minutes, or until the chicken breasts are cooked through (74 degrees at the thickest part).  

Remove the chicken, let cool a little, then shred or slice.

Add the creamed corn to the soup, and the soy sauce (you can add more if you prefer it to be saltier - taste it first).  Add the chicken meat.  Add more hot chicken stock to reach the preferred consistency - probably between 1-2 cups.

Bring the soup to nearly boiling, then add the beaten eggs, stirring constantly for a minute.  Remove from heat.

To serve, ladle into bowls then drizzle with a little extra sesame oil, and top with plenty of chopped fresh Vietnamese mint or coriander.

Serves around 6.