Easy Chinese Chicken and Corn Soup

★★★★★ 1 Review
manhall avatar
By manhal rashdan
from huson

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

serves 6
prep time 10 Min
cook time 15 Min
method Stove Top


  •   6 c
    chicken stock
  •   1
    large chicken breast fillet (boneless)
  •   1
    300 g canned corn kernels
  •   1 Tbsp
    cornflour (cornstarch)
  •   2 Tbsp
    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

  • 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).
  • 2
    Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
  • 3
    Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • 4
    Add corn to stock and bring to the boil over a medium heat.
  • 5
    Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • 6
    Add shredded chicken to soup.
  • 7
    Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • 8
    Serve topped with the sliced spring onions and enjoy!