easy chinese chicken and corn soup
(1 rating)
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a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine.
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For easy chinese chicken and corn soup
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6 cchicken stock
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1large chicken breast fillet (boneless)
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1300 g canned corn kernels
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1 Tbspcornflour (cornstarch)
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2 Tbsplight soy sauce
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2eggs (beaten)
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2spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)
How To Make easy chinese chicken and corn soup
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1Bring 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).
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2Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
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3Remove chicken breast from the stock and leave to cool for a few minutes then shred.
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4Add corn to stock and bring to the boil over a medium heat.
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5Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
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6Add shredded chicken to soup.
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7Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
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8Serve topped with the sliced spring onions and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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