Chicken & Corn Soup
Rate this Recipe
Cook Mode Prevent your screen from going dark
4 corn cobs 4 cups chicken stock 600 g chicken tenderloins 800 g canned creamed corn 3 cm ginger piece finely chopped 2 tablespoons soy sauce 4 spring onions sliced, plus extra to serve 2 eggs lightly whisked In a large pot, place the corn cobs, chicken stock and chicken tenderloins. Bring to boil over high heat, then reduce the heat and simmer until the chicken is cooked through, about 10–15 minutes.
4 corn cobs, 4 cups chicken stock, 600 g chicken tenderloins
Remove the corn cobs and chicken from the pot. Slice the kernels from the cobs and cut the chicken into small pieces.
4 corn cobs, 600 g chicken tenderloins
Return the corn kernels and chicken to the pot, then add the creamed corn, ginger, soy sauce and spring onion. Stir well to combine.
4 corn cobs, 600 g chicken tenderloins, 800 g canned creamed corn, 3 cm ginger piece, 2 tablespoons soy sauce, 4 spring onions
Before serving, slowly pour in the lightly whisked eggs while stirring gently. Serve with extra sliced spring onion if desired.
2 eggs, 4 spring onions
Soup
Chicken, Dairy Free, Egg Free, Gluten Free, Nut Free
Allergen Dairy-free, Gluten Free, Nut-free
Protein Chicken
Member Free
