Chicken & Sweet Corn Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I am particularly fond of Chicken & Sweet Corn Soup but have never found a recipe that I could say - yes. more please. This one did it for me. This recipe makes for 4 small servings - but I always tend to add more stock and water etc to make it up to 6 small servings. Ingredients:
3 cups reduced-sodium chicken broth |
1 cup water |
2 tablespoons chinese wine or 2 tablespoons sherry wine |
3 cm piece fresh ginger, grated |
1 garlic clove, sliced thinly |
2 teaspoons salt reduced soy sauce |
2 skinless chicken breast fillets (400grms) |
1 egg |
420 g creamed corn |
310 g corn kernels (drained & rinsed) |
3 spring onions (sliced thinly) |
Directions:
1. Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.
2. Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.
3. Remove chicken from stock and when cool enough to handle, shred coarsely.
4. Return stock to boil.
5. Break egg into small bowl and whisk lightly.
6. Slowly pour egg into stock, whisking constantly so it forms small threads.
7. Add creamed corn, kernels and chicken to stock and return to the boil.
8. Serve!
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