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Quick Chicken and Corn Soup

Posted by Anne McKenzie on

Serves: 4 

  • 500 mls of Salt Skip or Stock Merchant Chicken low salt stock
  • Bunch of spring onions – sliced
  • 2 cloves crushed garlic
  • 1 teaspoon ginger
  • 2 tablespoons olive oil
  • 200 gm sliced pre cooked chicken
  • 1x 420g can unsalted corn kernels  – 1/3 of can leave as whole kernels and puree the other 2/3
  • 1 egg – lightly beaten
  • One small packet of rice noodles – (prepared as per instructions)
  1. Cook sliced spring onions and garlic in oil until soft
  2. Add stock, ginger, corn, rice noodles and chicken and simmer for 10 minutes
  3. Just before serving, add in lightly beaten egg
  4. Garnish with fresh coriander or parsley

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