Gluten-Free Simplicity

Fast Gluten-Free Chicken-Corn Soup

(Serves soup for about 3 to 5 people.)

Ingredients:

I had a need to poach a chicken breast the other day for chicken salad. In a 2 quart sauce pan, I mixed:

• 5 Cups of fresh water.
• About 1 teaspoon of chicken bullion
• 1/4 teaspoon of salt.
• 1/8 teaspoon of white pepper.

After the chicken was done, I almost threw out the stock.  But it seemed such a waste of such a nice smelling broth.  So in that same saucepan, I kept the broth and to it I added:

• 1/2 cup of diced cooked chicken breast.
• I Can of whole yellow kernel corn (drained).
• Two fresh green onions (diced into scallions).
• Another 1/4 teaspoon of salt.
• A healthy sprinkling of white pepper.
• A slightly smaller sprinkling of Garlic Salt.
• 2 Tablespoons of Corn Starch,  mixed with
• 1/4 Cup fresh water.

Process:

1. Place the liquid in a 2 quart (or larger) sauce pan on a medium-to-high-burner.
2. Add the chicken, corn, onions and spices.
3. Once the main broth was about to boil, set the timer to three minutes and turn down the burner to about 1/2.
4. Let it cool for about 30 seconds.
5. Stirred in the corn starch mixture with about 2 minutes to go.
6. Frequently stir (careful NOT to get burned) the soup several times.
7. Adjust the heat up and down several times so as NOT to let the soup boil or cool too much.
8. Once the timer is down to zero, turn off the burner and let the soup cool a little.

  One could probably garnish this soup with parsley flakes, a little gluten-free soy sauce, some minced cashews or even a little julienned roast pork.

  If one needs to add protein, then just beat one egg and pour it through a small strainer, while stirring the soup just a few times.

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