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In a large pot, add the corn cobs, chicken stock, and chicken tenderloins.

Bring the mixture to a boil, then reduce the heat and simmer on low until the chicken is cooked through, approximately 10-15 minutes.

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).

To the same pot, add the finely chopped ginger, sliced spring onions, canned creamed corn, and soy sauce. Stir well to combine.

Slowly pour in the lightly whisked eggs into the pot while stirring gently.

Add the corn kernels and the cut chicken back into the pot. Stir to combine.

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.

Stir the soup well to ensure all ingredients are combined. Serve hot, garnished with extra spring onions if desired.


In a large pot, add the corn cobs, chicken stock, and chicken tenderloins.

Bring the mixture to a boil, then reduce the heat and simmer on low until the chicken is cooked through, approximately 10-15 minutes.

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).

To the same pot, add the finely chopped ginger, sliced spring onions, canned creamed corn, and soy sauce. Stir well to combine.

Slowly pour in the lightly whisked eggs into the pot while stirring gently.

Add the corn kernels and the cut chicken back into the pot. Stir to combine.

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.

Stir the soup well to ensure all ingredients are combined. Serve hot, garnished with extra spring onions if desired.
