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Easy Chinese Chicken and Corn Soup

Easy Chinese Chicken and Corn Soup created by jocelynsemail

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
  • Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • Add corn to stock and bring to the boil over a medium heat.
  • Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • Add shredded chicken to soup.
  • Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • Serve topped with the sliced spring onions and enjoy!
  • NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
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RECIPE MADE WITH LOVE BY

@CharlieNZ
Contributor
@CharlieNZ
Contributor
"a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper."
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  1. Claire S.
    500/600g of chicken thighs instead of breast, as it is a juicier piece. 1x fresh red chilli or chilli flakes.
    Reply
  2. Justine R.
    Took no time to make, very simply but tasty and delicious. A great family recipe.
    Reply
  3. jocelynsemail
    Easy Chinese Chicken and Corn Soup Created by jocelynsemail
    Reply
  4. jocelynsemail
    4 garlic cloves, crushed, thumb grated ginger, big thumb fresh grated turmeric, sauté before adding stock to release flavours.
    Reply
  5. jocelynsemail
    Just finished a delicious soup based on this recipe. I used homemade stock and added garlic, ginger and fresh turmeric by sautéing these before I added the stock. I also included a few fresh peas, blanched, to add colour at service. Yum; I'll be making this again.
    Reply
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