Chicken and sweet corn soup

  • Cook Time: 55 min
  • Persons: 4
  • Difficulty: medium

  • Ingredients
  • 3 cups (750ml) Coles Real Chicken Stock
  • 2cm-piece ginger, sliced
  • 2 garlic cloves, halved
  • 4 spring onions, thinly sliced
  • 500g Coles Australian RSPCA Approved Chicken Breast Fillets (from the deli), halved horizontally
  • 2 teaspoons Coles Cornflour
  • 420g can Coles Creamed Corn
  • 2 teaspoons Coles Soy Sauce
  • 1 extra-large Coles Australian Free Range Egg, lightly whisked
  1. Instructions
  2. Combine stock, ginger, garlic, half the spring onion and 2 cups (500ml) water in a saucepan over medium-high heat.
  3. Bring to the boil. Add chicken. Cover. Reduce heat to low. Simmer for 5 mins.
  4. Remove from heat. Set aside, covered, for 10 mins. Remove chicken and finely shred.
  5. Combine cornflour and 1 tabelspoon cold water. Strain the broth. Discard solids. Return to pan. Bring to the boil.
  6. Add corn, soy sauce and cornflour mixture. Cook, stirring occasionally, for 5 mins or until soup thickens slightly.
  7. Remove from heat. Gradually stir in egg in a thin, steady stream. Stir in the chicken.
  8. Serve with remaining spring onion.