Hot, creamy and packed full of flavour, this classic chicken and sweet corn soup is wonderfully warming, perfect for a cool winter’s evening.
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1.Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat.
2.Reduce heat; simmer about 7 minutes, or until chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.
3.Return stock to the boil. Break egg into a small bowl; whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.
4.Add creamed corn, kernels and chicken to stock; return to the boil.
5.Ladle soup into serving bowls; sprinkle with onions.