Chicken and Corn Soup

photo by Chef floWer


- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 chicken thighs
- 4 cups water
- 1 onion, sliced
- 1 (400 g) can creamed corn
- 2 teaspoons chicken stock powder
- 3 shallots, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon gingerroot
- 1 egg
directions
- Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
- Reserve 3 cups of the strained chicken stock.
- Remove meat from the bones, discard skin; chop meat into small pieces.
- Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
- Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
- Remove from heat, whisk in lightly beaten egg.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
This tastes so authentic, I'll never buy another chicken and corn soup from a takeaway shop again! I was a bit dubious about putting egg into this soup, but never before realised that this was the secret ingredient that makes it so perfect. Thanks for a great recipe, I'm glad I took a chance and tripled the recipe, we ate it all in one sitting!
-
Easy, tasty, will make again. Instead of the water and stock powder I used ready-made stock from a carton, low salt variety (it is MSG free unlike some stock powder). This was nicer than a lot of chinese restaurants. Easier than many of the other recipes on here looked too. Will make again for sure!
see 7 more reviews
RECIPE SUBMITTED BY
ltdsaloon16r
Christchurch, 0
<p><br /><img src=http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg border=0 alt=Made by Bella14ragazza /></p>