- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Chicken and Sweetcorn Soup
Description
Chicken and sweetcorn soup is an ideal starter for a Chinese meal, or just nice to make as a warming snack. It's best made with homemade chicken stock, but you could just use stock cubes. Extremely quick to make, but very tasty!
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add to shopping list Ingredients
1 pint / 500ml chicken stock
100g cooked chicken
200g / small tin of sweetcorn
1 tsp clear honey
1 tbsp Sherry
1 tbsp Soy Sauce
3 - 4 tsp Cornflour
1 egg
Salt And Pepper
Preparation
Pour the chicken stock into a large pan and bring to the boil. Turn down the heat and gently simmer.
Meanwhile, using two forks, pull the chicken apart to shred it. If you've got raw chicken, just add it to the stock and allow it to cook for 20 minutes, before removing and shredding in the same way.
Add the sweetcorn, honey, sherry, and soy sauce and simmer for a further 3-4 minutes. Mix 2 teaspoons of cornflour with a little cold water, (this prevents any lumps forming) before pouring into the soup and stirring. If it's not thick enough, add another teaspoon of watered down cornflour.
Crack an egg into a cup and whisk a little with a fork. Pour into the soup whilst stirring, and you'll see nice streaks of egg. Season with salt and pepper to taste.
Serve in a bowl, maybe with a few chopped rounds of spring onion.
Post a Question or Comment
blog comments powered by DisqusReviews
9/24/09
Penny says:
I love chicken and corn soup....this looks interesting and delicious! Will come back w/ a rating after I make it!
