Warm up fast with this flavoursome chicken and corn soup (RECIPE BELOW). Creamed corn is an ideal pantry staple - use it to bulk out favourites like pasta bakes, polenta and scrambled eggs - or in this delicious soup.
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CHICKEN & SWEET CORN SOUP
Serves 4 Prep 10 mins (+ 10 mins standing time) Cooking 15 mins
3 cups (750ml) Coles Real Chicken Stock
2cm-piece ginger, sliced
2 garlic cloves, halved
4 spring onions, thinly sliced
500g Coles Australian RSPCA Approved Chicken Breast Fillets (from the deli), halved horizontally
2 tsp Coles Cornflour
420g can Coles Creamed Corn
2 tsp Coles Soy Sauce
1 extra-large Coles Australian Free Range Egg, lightly whisked
1. Combine stock, ginger, garlic, half the spring onion and 2 cups (500ml) water in a saucepan over medium-high heat. Bring to the boil. Add chicken. Cover. Reduce heat to low. Simmer for 5 mins. Remove from heat. Set aside, covered, for 10 mins. Remove chicken and finely shred.
2. Combine cornflour and 1 tbs cold water. Strain the broth. Discard solids. Return to pan. Bring to the boil. Add corn, soy sauce and cornflour mixture. Cook, stirring occasionally, for 5 mins or until soup thickens slightly. Remove from heat. Gradually stir in egg in a thin, steady stream. Stir in the chicken.
3. Serve with remaining spring onion.
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28 авг 2024
