Chicken and Corn Soup

Recipe by Evie3234
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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