2 kg (4 lb 8 oz) chicken bones
2 carrots, halved
1 onion, peeled and halved
2 celery stalks, halved
4 flat-leaf (Italian) parsley stalks
2 sprigs of thyme
1 bay leaf
1 teaspoon black peppercorns
1.25 litres (5 cups) chicken stock (see recipe above)
500 g (1 lb 2 oz) organic or good-quality chicken thigh fillets
2 x 400 g (14 oz) tins creamed corn
2 spring onions (scallions), sliced
1 teaspoon cornflour (cornstarch), mixed with
2 tablespoons water
2 free-range eggs, lightly beaten
Salt and white pepper, to taste
100 g (31/2 oz/2 cups) baby English spinach leaves
Extra 1 spring onion (scallion), sliced lengthways into shreds or
2 tablespoons chopped flat-leaf (Italian) parsley
To make the stock, rinse the chicken bones under cold running water and place in a large saucepan. Add the rest of the stock ingredients and add enough water to cover. Bring to the boil, skimming off any scum from the surface. Reduce the heat to low and gently simmer for 2 hours. Remove from the heat, then strain and cool to room temperature. Refrigerate for 2–3 hours or until chilled and the fat has settled on the surface. Remove and discard the fat. Refrigerate and use within 3 days or freeze for up to 3 months. Makes about 4 litres (16 cups).
To make the soup, pour the chicken stock into a saucepan over medium–high heat and bring to the boil. Turn down to a simmer and add the chicken thighs. Poach the chicken for 6 minutes, or until just cooked through. Remove from the stock, finely shred and set aside.
Add the creamed corn and spring onion to the stock and bring back up to a simmer. Add the chicken, whisk in the corn flour mixture and cook for a further 1–2 minutes to make the soup a slightly thick consistency. Once the soup starts to thicken, slowly stir in the egg with a wooden spoon and season to taste with salt and white pepper. Add the spinach and stir through, then garnish with spring onion or parsley.