Chicken and Corn Soup
Chicken and Corn Soup
Ingredients
- 4 corn cobs
- 4 cups chicken stock
- 600 g chicken tenderloins
- 2 canned creamed corn, x 400g
- 2 tablespoons soy sauce
- 4 spring onions, sliced
- 2 eggs, lightly whisked
- 3 cm knob ginger, finely chopped
- 2 blocks instant noodles, optional
Instructions
- 1
In a large pot, add the corn cobs, chicken stock, and chicken tenderloins.
⏱️ 2 min
- 2
Bring the mixture to a boil, then reduce the heat and simmer on low until the chicken is cooked through, approximately 10-15 minutes.
⏱️ 15 min
- 3
Remove the corn cobs and chicken tenderloins from the pot. Carefully remove the kernels from the corn cobs and cut the chicken into small pieces (or shred it).
⏱️ 8 min
- 4
To the same pot, add the finely chopped ginger, sliced spring onions, canned creamed corn, and soy sauce. Stir well to combine.
⏱️ 3 min
- 5
Slowly pour in the lightly whisked eggs into the pot while stirring gently.
⏱️ 2 min
- 6
Add the corn kernels and the cut chicken back into the pot. Stir to combine.
⏱️ 2 min
- 7
If using instant noodles, cook them separately in boiling water according to package instructions. Drain the cooked noodles and add them to the soup in the main pot.
⏱️ 5 min
- 8
Stir the soup well to ensure all ingredients are combined. Serve hot, garnished with extra spring onions if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Corn Soup
- 4 corn cobs
- 4 cups chicken stock
- 600 g chicken tenderloins
- 2 canned creamed corn, x 400g
- 2 tablespoons soy sauce
- 4 spring onions, sliced
- 2 eggs, lightly whisked
- 3 cm knob ginger, finely chopped
- 2 blocks instant noodles, optional
Instructions
- 1
In a large pot, add the corn cobs, chicken stock, and chicken tenderloins.
⏱️ 2 min - 2
Bring the mixture to a boil, then reduce the heat and simmer on low until the chicken is cooked through, approximately 10-15 minutes.
⏱️ 15 min - 3
Remove the corn cobs and chicken tenderloins from the pot. Carefully remove the kernels from the corn cobs and cut the chicken into small pieces (or shred it).
⏱️ 8 min - 4
To the same pot, add the finely chopped ginger, sliced spring onions, canned creamed corn, and soy sauce. Stir well to combine.
⏱️ 3 min - 5
Slowly pour in the lightly whisked eggs into the pot while stirring gently.
⏱️ 2 min - 6
Add the corn kernels and the cut chicken back into the pot. Stir to combine.
⏱️ 2 min - 7
If using instant noodles, cook them separately in boiling water according to package instructions. Drain the cooked noodles and add them to the soup in the main pot.
⏱️ 5 min - 8
Stir the soup well to ensure all ingredients are combined. Serve hot, garnished with extra spring onions if desired.
⏱️ 3 min