Chicken and Corn Soup

Ingredients

• 500 g Chicken breast (boneless, skinless)
• 1.5 L Chicken stock (low sodium preferred)
• 400 g Creamed corn (1 can)
• 1 cup Corn kernels (frozen or canned)
• 1 tbsp Ginger (freshly grated)
• 2 clove Garlic (minced)
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 Eggs (lightly beaten)
• 2 Spring onions (finely sliced)
• 1 tbsp Cornflour (mixed with 2 tbsp water to create a slurry)

Steps

1. 1

   In a large pot, combine the chicken stock, grated ginger, and minced garlic. Bring the mixture to a gentle boil over medium-high heat.

2. 2

   Add the whole chicken breasts to the boiling stock. Reduce heat to a simmer and cook for about 10-12 minutes or until the chicken is cooked through.

3. 3

   Remove the chicken from the pot and set aside on a plate to cool slightly. Once cool enough to handle, shred the chicken using two forks.

4. 4

   Add the creamed corn, corn kernels, soy sauce, and sesame oil to the pot with the stock. Stir well to combine.

5. 5

   Return the shredded chicken to the pot. Stir in the cornflour slurry and simmer for 2-3 minutes until the soup has thickened slightly.

6. 6

   While the soup is simmering, slowly pour the beaten eggs into the pot in a thin stream while stirring the soup gently in a circular motion to create egg ribbons.

7. 7

   Stir in the sliced spring onions and season with salt and pepper to taste. Serve hot.

Notes

This recipe is freezer-friendly. To reheat, thaw in the fridge overnight and warm through on the stovetop. If the soup is too thick after freezing, add a splash of water or stock.

Nutrition per serving

• soup
• chicken
• corn
• dinner
• easy
• one-pot
• freezer-friendly
• kid-friendly