16/03/2021
CategoryChicken, Everyday, Hot Meals, Hot Meals, Lunch, Soup
Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 l salt-reduced chicken stock
400 g skinless chicken breast, finely sliced
2 cloves garlic, crushed
2 tsp minced ginger
1 x 420g can creamed corn
1 x 310g can salt-reduced corn kernels, rinsed, drained
1 cup diced vegetables of your choice (e.g. frozen peas, mushroom, capsicum)
1 tsp sesame oil
1 egg
3 spring onions, finely sliced
Method
1
Place chicken stock and chicken breast in a large saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is cooked.
2
Add garlic, ginger, creamed corn, corn kernels, diced vegetables and sesame oil. Bring to the boil and simmer for two minutes.
3
In a small bowl, lightly whisk egg. Slowly pour into soup while stirring to form long threads of egg.
4
Ladle soup into bowls and top with spring onions. Serve with wholemeal bread.
Acknowledgement
http://recipes.coles.com.au/recipes/1800/chicken-sweet-corn-soup/
http://www.taste.com.au/recipes/1931/chicken+and+sweet+corn+soup
Ingredients
1 l salt-reduced chicken stock
400 g skinless chicken breast, finely sliced
2 cloves garlic, crushed
2 tsp minced ginger
1 x 420g can creamed corn
1 x 310g can salt-reduced corn kernels, rinsed, drained
1 cup diced vegetables of your choice (e.g. frozen peas, mushroom, capsicum)
1 tsp sesame oil
1 egg
3 spring onions, finely sliced
Directions
1
Place chicken stock and chicken breast in a large saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is cooked.
2
Add garlic, ginger, creamed corn, corn kernels, diced vegetables and sesame oil. Bring to the boil and simmer for two minutes.
3
In a small bowl, lightly whisk egg. Slowly pour into soup while stirring to form long threads of egg.
4
Ladle soup into bowls and top with spring onions. Serve with wholemeal bread.
