This chicken and corn soup is surprisingly fast to make and tastes just like the one you’d usually buy at a Chinese restaurant. I love how pretty it looks after you put the egg in and it becomes all stringy and floats on the surface. This is a great soup your family will love.
If you love soups, please also try this potato and bacon chowder or pumpkin soup.
Prep: 10 minutes
Cook: 20 minutes
Serves: 6
Ingredients
- 1 onion, diced finely
- 350 g chicken fillet, diced
- 125g bacon, diced
- 1 tsp oil
- 1 x 400 g can creamed corn
- 1/2 tsp garlic powder
- 4 cups chicken stock
- 2 eggs
- salt and pepper
Method
- Place the oil, onion, chicken and bacon into a pot over medium heat and cook for 5 minutes.
- Add the garlic powder, stock and creamed corn to the pot. Bring to the boil then reduce heat and simmer for 10 minutes.
- Whisk the eggs in a small bowl.
- Slowly pour the eggs into the pot, stirring the soup constantly. As the eggs cook, they will become stringly and float on the surface.
- Cook for a further minute.
- Season with salt and pepper if needed, then serve.
