Chicken & Corn Soup

Chicken & Corn Soup

Winter is almost here and that means its Soup time! So here's this comforting, warming and delicious 'Chicken & Corn Soup' recipe by Flavour-Essence!

Serve it with prawn crackers or garlic / cheese bread and you can make your soup a complete meal.

Recipe

Ingredients:

• 2.5 cups water
•  ½ chicken breast fillet
• 1 chicken stock cube
• 1 tablespoon light soy sauce
• 1 teaspoon finely grated fresh ginger
• 1.5 tablespoon corn-flour
• 60 ml (1/4 cup) water
• 2 tablespoons creamed corn
• 2 tablespoon corn kernels, rinsed, drained
• ½ egg, whisked
• 1 teaspoon sesame oil
• 1 spring onion, green part finely chopped
• Salt & freshly ground black pepper, to taste

Method

• Place water, chicken and chicken stock cube in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl. Set aside for 5 minutes to cool slightly. Finely shred.
• Add the soy sauce and ginger to the chicken stock.
• Make corn-flour slurry by combining corn-flour and water in a small bowl.
• Gradually stir the corn-flour mixture into the chicken stock.
• Cook, stirring occasionally, for 2 minutes or until soup thickens slightly.
• Add shredded chicken, creamed corn and corn and cook, stirring occasionally, for 3-4 minutes or until its boiling.
• Gradually pour in whisked egg into the soup, stirring constantly.
• Cook for 2 minutes or until white ribbons swirl though the soup.
• Add the sesame oil, black pepper and half the green shallot and stir to combine. Taste and season with salt and pepper if required.
• Ladle the soup among serving bowls and sprinkle with the remaining green shallot.

Serve hot.