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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Tasty soup dish Ingredients:
2 chicken thighs |
4 cups water |
1 onion, sliced |
1 (400 g) can creamed corn |
2 teaspoons chicken stock powder |
3 shallots, finely chopped |
2 teaspoons soy sauce |
1 teaspoon gingerroot |
1 egg |
Directions:
1. Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
2. Reserve 3 cups of the strained chicken stock.
3. Remove meat from the bones, discard skin; chop meat into small pieces.
4. Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
5. Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
6. Remove from heat, whisk in lightly beaten egg.
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