The key to this and nearly all soups is a good stock. If you haven’t time to make your own, we prefer the jelly-style stock cubes to the old chalky powder ones. For some reason, this soup always tastes better in a big mug rather than a bowl but either way it’s delicious. It’s a meal in itself but could also work well served in smaller cups as a rich first course. A really hearty soup for a cold day that will definitely do the trick if you’re under the weather.
SERVES 10–12
4 skinless, boneless chicken thighs
2 ounces (½ stick) butter
⅓ cup flour
1½ quarts good-quality chicken stock (see right)
½ cup heavy cream
⅞ cup canned sweetcorn, drained
1 tablespoon finely chopped tarragon
1. Preheat the oven to 350°F.
2. Place the chicken thighs in a roasting pan and roast for 10 minutes until cooked through. Remove from the oven, then flake or chop into chunks.
3. Melt the butter in a heavy-based pan and whisk in the flour to make a roux. Warm your chicken stock in a separate pan.
4. Slowly start to ladle the stock into the roux, whisking continuously to avoid lumps. When all the stock has been incorporated, add the cream, sweetcorn and chopped tarragon and stir together.
5. Place a good spoonful of the flaked chicken into your mug or bowl, then pour over the lovely thick soup.
CHICKEN STOCK
To make your own stock, pop the leftover bones from your roast chicken in a pan, sling in some onions, carrots and celery and cover with cold water. Simmer for 1 hour, topping up the water every now and again, then strain through a sieve and Bob’s your uncle.