Chicken and corn soup has to be my all time favorite soup! I love both clear and creamy chicken soups but this recipe has a special place in my heart. I made it in year 10 in high school with my favorite teacher 'Mrs Jamieson'. This woman really sculpted me into the cook i am today. Without this wonderful lady teaching my the love of food i don't think i would be as passionate as i am now. Thanks Mrs J, this ones for you!
2 Chicken Thighs, bone in if possible
1 Small Onion, chopped roughly
1 Can Creamed Corn
2 Spring Onions
4 Cups Water
2 Chicken Stock Cubes
2 Tablespoons Soy Sauce
1 teaspoon Ginger
Place chicken in a large saucepan, add water and onion, cover and simmer for 20mins until chicken is cooked. Strain liquid reserving 3 cups of stock. Remove meat from bone, chop up meat. Combine corn spring onions, reserved chicken stock, meat, stock cubes, soy sauce and ginger in a large saucepan. Bring to the boil, stirring constantly, reduce heat and simmer for 3mins. Remove from heat and whisk in the lightly beaten egg. Serve hot.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.