easy chinese chicken and corn soup

Name: Easy Chinese Chicken and Corn Soup
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 6 cup(s) chicken stock; 1 - large chicken breast fillet (boneless); 1 - 300 g canned corn kernels; 1 tablespoon(s) cornflour (cornstarch); 2 tablespoon(s) light soy sauce; 2 - eggs (beaten); 2 - spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)

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45 Pinches 1 Photo

manhal rashdan

huson

Updated on Jun 29, 2013

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine.

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prep time 10 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

6 cups chicken stock
1 - large chicken breast fillet (boneless)
1 - 300 g canned corn kernels
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 - eggs (beaten)
2 - spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)

How To Make easy chinese chicken and corn soup

Step 1

Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).

Step 2

Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
Step 3

Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Step 4

Add corn to stock and bring to the boil over a medium heat.
Step 5

Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Step 6

Add shredded chicken to soup.
Step 7

Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Step 8

Serve topped with the sliced spring onions and enjoy!
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