Chicken and Sweet Corn Soup   

Soups

Chicken and Sweet Corn Soup Recipe

Chicken and Sweet Corn Soup is often found on Asian restaurant menus. Originally Chinese, Chicken and Sweet Corn Soup is a favourite with all and an excellent way to use leftover roast chicken.

  • 1 225 gram / 8 oz can of creamed sweet corn
  • 1½ - 2 cups of shredded cooked chicken
  • 4 cups of chicken stock
  • 1 egg
  • salt and pepper to taste

Place all ingredients, except the egg into a large saucepan. Bring to the boil, reduce heat to a gentle simmer. Crack the egg into a cup, beat lightly and slowly pour the egg into to the simmering soup, whipping the soup at the same time to form 'st rings' of cooked egg. A tablespoon of cornflour mixed with a little water can be added towards the end to thicken the broth if desired.

(Serves 4)

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