Friday, June 12, 2009

Chicken and Sweet Corn Soup

In winter we love to have soups to accompany our meals, good to warm the body.

1 piece of chicken breast fillet
4 cups of water
425gm can creamed corn
1 corn cob, remove kernels from cob
1 egg, beaten
salt and pepper to taste
spring onions (scallions), sliced thinly for garnish

  1. Place chicken breast fillet and water into a medium saucepan or stockpot to make the chicken stock. Boil on low heat for about 1 hour.
  2. Remove the chicken meat from stock and leave to cool. Shred into pieces when cool.
  3. Add creamed corn and corn kernels to the soup, increase heat to medium.
  4. Add salt and pepper to taste.
  5. When soup is boiling, slowly add the beaten egg, stirring as you go to create egg threads.
  6. Garnish with scallions.
  7. Serve hot.

1 comment:

  1. Yum! One of my favourite soups.