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Chicken & Sweet Corn Soup

I very moreish soup akin to what you would find at your local chinese restaurant.


  • 3 cups reduced-sodium chicken broth

  • 1 cup water

  • 2 tablespoons Chinese wine or sherry wine

  • 3 cm piece fresh ginger, grated

  • 1 garlic clove, sliced thinly

  • 2 teaspoons salt reduced soy sauce

  • 2 skinless chicken breast fillets (400grms)

  • 1 egg

  • 420 g creamed corn

  • 310 g corn kernels (drained & rinsed)

  • 3 spring onions (sliced thinly)


  • 1.

    Bring stock, water, wine, ginger, garlic, spring onion, soy sauce, and chicken to the boil in a large saucepan over a medium heat.

  • 2.

    Reduce heat and simmer for about 7 minutes or until the chicken is just cooked through.

  • 3.

    Remove chicken from stock and when cool enough to handle, shred coarsely.

  • 4.

    Return stock to boil.

  • 5.

    Break egg into small bowl and whisk lightly.

  • 6.

    Slowly pour egg into stock, whisking constantly so it forms small threads.

  • 7.

    Add creamed corn, kernels and chicken to stock and return to the boil.

  • 8.


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Posted by Mikey8Report
Simple and easy to prepare. A wonderful winter warmer .