Quick & Easy Chicken and Corn Soup Recipe
Ingredients
6 cups chicken stock
1 cup of water
2 medium chicken breasts {no bone}
300g can corn kernels
410g can creamed corn
1 tablespoon cornflour
2 tablespoons soy sauce
2 eggs, beaten
Spring onions, to garnish
Method
♥ Place the stock and water in a saucepan and bring to the boil. Place chicken breasts to the stock, turn the heat off and leave for 15 minutes, with the lid on.
♥ Remove the chicken from the stock, and using a fork, shred the chicken.
♥ Add the drained corn kernels and creamed corn to the sauce pan and bring to the boil.
♥ Combine the cornflour and soy sauce to make a paste, and then stir into the soup to thicken. Add the chicken to the soup.
♥ Slowly add the eggs to the soup, and stir in.
♥ Serve in bowls and top with sliced spring onions.
This looks freakin’ delicious and is definitely going to go into rotation at my house! YUM!