My Mum’s Chicken & Corn Soup
The best soup! So quick, easy and 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 and butter.
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Ingredients
- 1.5 litres chicken stock
- 4 corn cobs
- 800 g canned creamed corn
- 2 teaspoons ginger finely sliced
- 500 g chicken tenderloins sliced
- 1 tablespoon soy sauce
- 3 spring onions finely sliced, plus extra for topping
- 1 egg lightly whisked
- sea salt & cracked black pepper
Instructions
- Place a large saucepan over medium–high heat. Add the chicken stock and corn cobs and bring to the boil. Reduce the heat and simmer for 5 minutes. Remove the corn and cut the kernels from the cobs. Set aside.1.5 litres chicken stock, 4 corn cobs
- To your stock, add the creamed corn and ginger and stir for 2 minutes. Add the corn kernels and simmer for another 2 minutes[/timer>.800 g canned creamed corn, 2 teaspoons ginger
- Add the chicken pieces and cook for 8–10 minutes. Add the soy sauce and spring onion, then stir in the egg with a fork. Season well and serve topped with extra spring onion.500 g chicken tenderloins, 1 tablespoon soy sauce, 3 spring onions, 1 egg
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