Chicken and Corn Soup
Use up leftover chicken to make this belly warming soup in just 20 minutes!
Prep: 10 min | Cook: 10 min | Serves: 4
Chicken and Corn Soup
Stage 1:
1 litre chicken stock
1 tsp soy sauce or tamari
1 tbsp sesame oil
Stage 2:
1 tbsp cornflour
¼ cup hot water
2 eggs
410g can creamed corn
1 cup corn kernels
2 cups leftover cooked chicken, roughly chopped
1 spring onion, sliced
01 Place stage 1 ingredients in a medium saucepan on medium high heat.
02 Place cornflour in a small bowl. Gradually stir in hot water, mixing until smooth.
03 Add cornflour mixture to saucepan. Whisk for 2 minutes, or until stock thickens slightly.
04 In a small bowl, whisk eggs until combined. Slowly pour 1 cup of the hot stock mixture into the eggs, whisking continuously. Once combined, add the egg mixture to saucepan and whisk until combined. Add remaining ingredients and warm through.
Store: In an air tight container in the fridge for up to 2 days, or place in the freezer for months.
Dietaries:
To make this recipe gluten free, opt for gluten free stock and use tamari.
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