Chicken and corn soup
Hot, creamy and packed full of flavour, this delicious chicken and sweet corn soup is wonderfully warming, perfect for a cool winter's evening.
Ingredients
Chicken and corn soup
- 3 cups (750ml) salt-reduced chicken stock
- 1 cup (250ml) water
- 2 tbsp chinese cooking wine or sherry
- 3 cm piece (15g) fresh ginger, grated
- 1 clove garlic, thinly sliced
- 2 tsp salt-reduced soy sauce
- 2 (400g) chicken breast fillets
- 1 egg
- 420 g can creamed corn
- 310 g can corn kernels, rinsed, drained
- 3 green onions (green shallots), thinly sliced
Steps
Chicken and corn soup
- Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat.
- Reduce heat; simmer about 7 minutes, or until chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.
- Return stock to the boil. Break egg into a small bowl; whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.
- Add creamed corn, kernels and chicken to stock; return to the boil.
- Ladle soup into serving bowls; sprinkle with onions.