CHCIKEN AND CORN SOUP

1 brown onion, finely chopped

1 clove garlic, crushed

1 teaspoon ginger, finely grated

½ capsicum, chopped

2 sticks celery, chopped

2 small carrots, chopped

Handful cauliflower, chopped

1 tin creamed corn

1 tin corn kernels

1 packet chicken noodle soup (salt reduced)

½ BBQ chicken, skin removed and shredded, or 1 large chicken breast, sliced thinly

2-3 Litres chicken stock (salt reduced)

1 -2 teaspoons soy sauce

¼ teaspoon white pepper

1 tablespoon cornflour

1 egg, lightly beaten

4 shallots, chopped

 

  • In a large saucepan sauté onion, garlic, ginger, celery, carrot, cauliflower and capsicum
  • Add stock, chicken noodle soup, creamed corn and corn. Bring to the boil
  • Add chicken and return to slow simmer
  • Add soy sauce and pepper to taste
  • Thicken with cornflour (mixed with 1 tablespoon water)
  • Stir through whisked egg and shallots before serving