1 cup yellow cornmeal (not a cornmeal mix) or 1 cup
( not a cornmeal mix)
( homemade stock is preferable but low sodium low fat canned is fine)
- 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.