MY MUM’S CHICKEN & CORN SOUP

The best soup!!

So quick and easy. Full of flavour.

My girls happily eat this soup. I half purée some for Penny to make it easier for her to eat.

It freezes really well too.

Serve on its own or with toasted sourdough & butter.

Serves 6

Ingredients:

• 4 corn cobs

• 1.5 litres chicken stock

• 800g cans creamed corn

• 2 tsps ginger, finely sliced

• 500g chicken tenderloins, sliced

• 3 spring onion, finely sliced

• 1 tbsp soy sauce

• 1 egg, lightly whisked

• Salt & Pepper

Method:

1. Place a large saucepan on to medium/high heat. Add chicken stock and corn cobs and bring to the boil. Turn down the heat and simmer for 5 mins. Remove the corn cobs and cut the kernels from the cobs. Set aside.

2. To your stock, add creamed corn and ginger and stir for 2 minutes. Add the corn kernels and simmer for 2 minutes.

3. Add chicken pieces and cook for 8-10 mins.

4. Add the soy sauce, spring onion and stir in the egg with a fork. Season well