Go Back

Chinese chicken and sweet corn soup

No ratings yet
Print Recipe Pin Recipe Add to Favourites
Serving: 4
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

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

Instructions
 

  • Place all ingredients into the show cooker on high for 1.5 hours - 2 hours EXCEPT for the eggs and spring onion
  • Take garlic clove out
  • With a whisk beat through 2 eggs and make 'ribbons' of cooked egg through the soup
  • Chop spring onions and place on top
  • Eat it all before anyone else gets home. Too good to share
Tried this recipe?Scroll Down To Share What You Think