December 13, 2014
2 hrs 5 mins
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)
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
April 19, 2020
loved it so much will be making it again soon
November 21, 2019
I use a packet of chicken noodle soup , chicken and creamed corn. With spring onions always a hit
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.
July 25, 2016
Easy to make, and my kids love it. Served with crusty bread…delish.
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.
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!
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