Chinese chicken and sweet corn soup

  

December 13, 2014

Chinese chicken and sweet corn soup 5 0 5 3
  • Prep: 5 mins
  • Cook: 2 hrs
  • 5 mins

    2 hrs

    2 hrs 5 mins

  • Yields: 4

Ingredients

Left over slow cooked roast chicken shredded (about 1 cup)

1 stalk of spring onion

1 garlic clove

1 tin of creamed corn

750ml-1l of chicken stock (I used continental powdered stock)

2 eggs

Directions

1Place all ingredients into the show cooker on high for 1.5 hours - 2 hours EXCEPT for the eggs and spring onion

2Take garlic clove out

3With a whisk beat through 2 eggs and make 'ribbons' of cooked egg through the soup

4Chop spring onions and place on top

5Eat it all before anyone else gets home. Too good to share

Submitted by kate elizabeth

00:00

4 Reviews

Ellen Lewry

July 29, 2017

OMG so easy to make and so delicious. The only thing I did different was added 1 tbs cornflour mixed with 3 tbs of water and added that in 30 minutes before serving. I did not have left over BBQ chicken , but bought the cooked chicken pieces from the supermarket deli. Will be making this again for sure.

Gail

July 25, 2016

Easy to make, and my kids love it. Served with crusty bread…delish.

Pam

July 14, 2016

This was so easy to make, tasted great. Loved that it only took 2 hours to make . Will make again !
I also added a can of corn kernels as well as the creamed corn because I like having corn kernels in it.

emdat182

February 1, 2016

I love this one.. Cheap and cheerful and has become a staple for when I’ve got a cold and need soup quick!

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: