Chicken and Sweet Corn Soup

One of the best things about being at university was the cheap Chinese place that sold chicken and sweet corn soup for $2.50 a bowl. For my friend Sarah and I, that was a pretty sweet deal in winter. Recently I have been craving some of that soup and the canned stuff is just not the same. I had a day off work today so set some time aside to make it and it turns out it it is probably the easiest soup I have ever made!

I ended up making a combination of a few different recipes that I looked at online and here was the final result:

 

Chicken and Sweet Corn Soup

(Serves 6, 10 mins prep time, 35 mins cooking time)

 

Ingredients:

1 medium sized chicken breast (or two thighs) skin off

2 cans of creamed corn

6 cups (1.5L) of salt reduced chicken stock

2 tbs light soy sauce

1 tsp fresh ginger

2 eggs lightly beaten

2 tbs corn flour combined with 2 tbs water

1 tsp sesame oil (optional really)

salt and pepper

Spring onion as a garnish

 

Method:

Preheat the oven to 180C

Trim chicken, place on a sheet of aluminium foil, season with sesame oil and a little salt and pepper. Wrap in foil, place on a baking tray and bake in the oven for 25-30 minutes (until cooked through).

While the chicken is cooking, combine the cans of creamed corn, chicken stock, soy sauce and ginger in a large saucepan and bring to the boil. Once boiling, turn the heat down to simmer.

Once simmering, slowly pour in the egg mixture, stirring as you go, this will cook the egg in thin strands.

Add the corn flour mixture to thicken the soup, simmer for a few more minutes then set aside.

Once the chicken is cooked, allow it to cool a little then tear into thin strips, add the chicken to the soup and heat through.

Divide soup into individual bowls and add the spring onion as a garnish before serving.

 

This soup is seriously delicious!

 

Note: You can use any kind of chicken for this for example BBQ chicken from the night before torn into strips, you can cut up your chicken finely and then pan fry, steam or poach etc. Essentially you just want about 400g of shredded cooked chicken. I just think that you get the juiciest chicken by cooking it in the oven in foil and you can do other things while it’s cooking!

Enjoy!

 

 

 

 

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