CHICKEN AND CORN SOUP

CHICKEN AND CORN SOUP 

Easy and anytime soup. I like to make it when my son is down with flu and cold. It's simple and quick to make. Of course, you can have it without being sick also ;) just add hot sauce and extra lemon juice for hotter taste. This soup can be made vegetarian too, just omit the chicken and egg and instead you can add finely diced carrots, broccoli, turnips etc.

Serve 3-4

Time:30 minutes

1 cup sweet corn

1 egg beaten

4 cups chicken stock

1 tbs lemon juice

1 spring onion (white and green separated)

Salt & pepper

1 tbs light soy sauce

1-2 tsp corn flour + 2 tbs cold water

2-3 tbs chicken pieces cut into tiny pieces 

Method

Mix all the ingredients in a pot except egg, green spring onions and corn flour. Let it simmer for ten minutes. Using a hand blender, blitz a few time to blend the corn in the soup. 

Add the corn flour and water mix to the pot while stirring. When it thickens, pour in the beaten egg slowly while whisking quickly and immediately switch off the heat.

Serve in bowls with some green spring onions chopped and extra pepper on top. To make it extra hot, you can add hot sauce also.