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Chicken and sweet corn soup
Chicken and sweet corn soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Cozy up to a quick and comforting chicken and sweet corn soup in just 15 minutes!
Ingredients:
  • 750ml chicken stock
  • 2cm-piece ginger, sliced
  • 2 garlic cloves, halved
  • 4 spring onions, thinly sliced
  • 500g RSPCA Approved Chicken Breast Fillets (from the deli), halved horizontally
  • 5.00 gm Cornflour
  • 420g can Creamed Corn
  • 10.60 gm Soy Sauce
  • 1 extra-large Free Range Egg, lightly whisked
Instructions:
  • In a saucepan over medium-high heat, bring stock, ginger, garlic, half of the spring onion, and 2 cups (500ml) water to a boil. Add chicken, cover, reduce heat to low, and simmer for 5 minutes.
  • Cover and let the mixture rest off the heat for 10 minutes. Then, finely shred the chicken.
  • Mix cornflour with 1 tablespoon of cold water until smooth. Strain the broth to remove solids, then return it to the pan and bring it to a boil.
  • Combine corn, soy sauce, and cornflour mixture in the pot. Cook for 5 minutes, stirring occasionally until the soup slightly thickens. Remove from heat, then slowly pour in a steady stream of beaten egg while stirring. Add the chicken to complete the dish.
  • Garnish with the remaining spring onion before serving.

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