Chicken and sweet corn soup

    12 minutes

    This is a simplified version of the Asian soup recipe. It is quite thick and chunky so even the hubby likes this one.

    16 people made this

    Serves: 6 

    • 500g pre-cooked roast chicken meat (I get a roast chook from the supermarket)
    • 2x 50g packets of Continental chicken noodle soup mix
    • 2x 440g tins of creamed corn
    • 1 litre of water
    • 2 or 3 eggs
    • salt and fresh cracked pepper to taste

    Preparation:5min  ›  Cook:7min  ›  Ready in:12min 

    1. Chop the chicken meat roughly into 1cm cubes.
    2. Bring the water to boil.
    3. Add soup mix and return to boil.
    4. Add the creamed corn and the chopped chicken and bring to simmer.
    5. Whisk eggs together well and quickly stir through soup with a fork; you will see small chunks of cooked egg white.
    6. Add salt and pepper to taste.
    7. Simmer for approximately 2 min to cook egg and heat chicken.
    8. Can be served with thinly sliced shallots to garnish.

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