CHICKEN AND CORN SOUP

Serves 6-8

Cooking time: 30-40 minutes 

Ingredients:

• 4 corn cobs

• 4 cups chicken stock 

• 600g chicken tenderloins 

• 2 x 400g canned creamed corn

• 2 tablespoons soy sauce 

• 4 spring onions sliced 

• 2 eggs, lightly whisked

• 3cm knob ginger, finely chopped 

Method:

1. In a large pot, add corn cobs, chicken stock, chicken tenderloins.

2. Bring to boil then simmer on low till the chicken is cooked through, about 10-15 minutes.

3. Remove the corn cobs & chicken tenderloins from the pot. remove the kernels from the corn cobs and cut the chicken up into small pieces.

4. To the same pot, add the corn kernels, chicken, creamed corn, ginger, soy sauce and spring onions. Stir well to combine.

5. Before serving, slowly pour in the lightly whisked eggs to the pot while stirring gently.

Serve with extra spring onions if desired.