Chicken & Corn Soup

This is a winter favorite, and a good use of excess chicken stock from previous chicken soup recipe

Ingredients

  • shredded cooked chicken

  • 8 cups of chicken stock

  • 470g can creamed corn

  • 2 slices ham

  • 1 chicken stock cube

  • Salt & Pepper

  • shallots

  • Ginger 4 slices

  • 2 egg whites

  • 2 tbsp. Corn flour

Cooking instruction

  1. Use the chicken stock & chicken from the previous recipe.

  2. Combine in a large saucepan the reserved chicken stock, creamed corn, finely chopped ginger, salt, pepper and chopped shallots, and bring to boil.

  3. Mix corn flour in a cup with some water to get a smooth paste. Add to soup and stir until soup boils and thickens. Bring to simmer.

  4. Lightly beat egg whites (1 at a time) in a cup with a little bit of water. Add to soup in a thin stream. I usually stir the soup just before adding the egg whites.

  5. Add thinly stripped chicken meat & shredded ham & heat gently. Top with extra shallots.

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