Chicken Sweet Corn Soup
Ingredients
- 1 L chicken stock
- 1 rotisserie-cooked chicken, shredded with bones, skin and stuffing removed
- 1 tablespoon light soy sauce
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons cornflour
- 1/4 cup water
- 420g can creamed corn
- 3/4 cup frozen corn
- 3 Eggs
- 1 teaspoon sesame oil
- 6 green shallots, ends trimmed, thinly sliced, spring onions
- Salt & freshly ground black pepper
Instructions
- Place the chicken stock, soy sauce and ginger in a large saucepan and bring to the boil over high heat.
- Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir this into the stock mixture and cook for 2 minutes or until thickens slightly.
- Add the creamed corn and frozen corn, stirring occasionally for 2 minutes or until hot and frozen corn is cooked through.
- Use a fork to whisk the eggs in a small bowl. Gradually pour the egg into the soup, stirring constantly with a wooden spoon. Cook for 2 minutes or until ribbons swirl through the soup. Remove from heat.
- Add the shredded cooked chicken and stir to combine.
- Taste and season with salt and pepper. Ladle soup into serving bowls and sprinkle with green shallots. Serve immediately.
Notes
- A small rotisserie chicken is perfect for this soup. We often get these discounted at the supermarket if they've been sitting in the warmer for a couple of hours.
- If you don't have a rotisserie chicken, substitute with 2 boneless skinless chicken breasts that you cook in step 1 above for 5 minutes, then remove before proceeding to step 2. Shred these chicken breasts and proceed to add these into the soup as you would the shredded rotisserie chicken.
- Serve this soup with fresh crusty bread for a warming family meal.