Easy Chinese Chicken and Corn Soup
"a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper."
photo by jocelynsemail
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 6 cups chicken stock
- 1 large chicken breast fillet (boneless)
- 300 g canned corn kernels
- 300 g canned creamed corn
- 1 tablespoon cornflour (cornstarch)
- 2 tablespoons light soy sauce
- 2 eggs (beaten)
- 2 2 scallions (finely sliced) or 2 green onions (finely sliced)
directions
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
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Reviews
-
Took no time to make, very simply but tasty and delicious. A great family recipe.
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Made this with Daughter-in-law for family dinner tonight was awesome and very easy.
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Love this recipe! So simple and delicious. I followed it to the tee and it's perfect! -
Great recipe. Delicious and certainly easy. I made this as written and it turned out fabulous. Definitely a keeper. Thanks for posting. -
Just finished a delicious soup based on this recipe. I used homemade stock and added garlic, ginger and fresh turmeric by sautéing these before I added the stock. I also included a few fresh peas, blanched, to add colour at service. Yum; I'll be making this again.
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Tweaks
-
4 garlic cloves, crushed, thumb grated ginger, big thumb fresh grated turmeric, sauté before adding stock to release flavours.
-
500/600g of chicken thighs instead of breast, as it is a juicier piece. 1x fresh red chilli or chilli flakes.
RECIPE SUBMITTED BY
I'm a keen cook and always on the lookout for new recipes I can try especially those that add some variety to our weeknight menu! In particular I love those dishes that look and taste as if I have been slaving all day but really I just threw together in a few minutes.
My fiance and I like entertaining at home and I am happy to potter about in the kitchen preparing something new for friends.
