Chicken corn soup
Written by Sneh Chaudhry on February 22, 2024
This homemade take on a traditional soup will bring back memories of dining out at a Chinese restaurant.
Ingredients
1 chicken breast fillet skin on 1L Campbell’s chicken stock (liquid) 1 splash sesame oil 1/2 tsp ground ginger 1 chicken stock cube 375g canned creamed corn 2 tbs cornflour 2 eggs 2 spring onions chopped *optional.
Method
- Cover chicken fillet with water and simmer until cooked. 2. Remove chicken, cool and remove the skin. Discard skin but keep water. 3. Shred the chicken into long strips, but do not chop.
- In a pot combine chicken stock, ginger powder, sesame oil, crumbled chicken stock cube and creamed sweetcorn.
- Bring to the boil.
- Add the shredded chicken and bring back to boil.
- Mix cornflour with small amount of chicken water to form a thin paste. Drizzle into the soup, mixing thoroughly.
- Mix in 1 or 2 eggs together with a dash of the chicken water, then drizzle it into the pot very slowly from about 15 cm above the pot.
- Garnish with chopped spring onions.
Source – by TriciaK
