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Chicken and Sweet Corn Soup

This is the way I remember my mum making it... it's flavoursome, a favourite and I think I'm going to go and make some now!


  • 1 whole chicken

  • 2L water

  • 2 cans creamed corn

  • 4 eggs

  • salt and pepper to tase


  • 1.

    Place cleaned chicken into a pot and cover with water, until just covered.

  • 2.

    Allow to cook for at least 45mins until the chicken is cooked through

  • 3.

    Skim off "grey bits" and "foamy bits" - otherwise known as the impurities!

  • 4.

    Take the chicken out of the stock and strip the meat off the bones (alternative - cut into servign pieces)

  • 5.

    Bring the stock to a boil and add the creamed corn. Season.

  • 6.

    Add chicken back into the pot to heat through

  • 7.

    Beat the eggs lightly, and add in a thin stream to the simmering soup - this creates the noodles!

  • 8.

    Season well.

  • 9.

    Serve hot, with rice and soy sauce on the side.

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