This yummy soup is super easy to make and fuss free. You basically just need any left over chicken meat and a tin of creamed corn, with a few other pantry basics, to get this superb thick and hearty broth. Plus it will only take you 15 minutes to make!
|500ml Chicken or Vegetable stock|
|1 tin (420g) Creamed corn|
|1 tsp Soy sauce|
|1 tsp Ginger|
|1 clove Garlic|
|1/2 Cornflour (mix with ½ tsp cold water)|
|2 cups Shredded (cooked) Chicken|
|1/4 White Pepper|
|1 tbsp Spring Onions|
- In a pot add the chicken stock, creamed corn, soy sauce, ginger, garlic and cornflour water mixture over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for about 5 minutes.
- When slightly thickened, turn off the heat, then slowly add in the whisked egg so it cooks evenly throughout the soup. This will also thicken the soup.
- Add in shredded chicken, salt, white pepper and add spring onions.
This recipe makes quite a thick soup, because of the corn and egg.