Ingredients:
1 cup yellow cornmeal (not a cornmeal mix) or 1 cup white cornmeal ( not a cornmeal mix)
4 cups chicken broth ( homemade stock is preferable but low sodium low fat canned is fine)
Directions:
In a medium stockpot, bring chicken broth to a simmer.
Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
This soup is bland until you add your favorite spices or seasonings. We start with it like this — perfect for sick days.
Servings: 6
Time preparation: 2 min.
Time total: 32 min.