This Chicken & Sweetcorn Soup is delicious, quick and easy, and a soup the kids will love too. It’s exactly like you’ll find at your local Chinese restaurant and you can make it at home for a fraction of the cost.
Approximately 500g chicken. (I used shredded BBQ chicken but you can use breast, thigh or I’ve even made it with chicken mince before)
2 spring onions sliced
1 can of creamed corn
1 fresh corn cob or 1 can of corn kernels
1 heaped teaspoon of won ton soup mix (purchase from your local Asian grocer)
Salt and pepper
I egg – this is optional. I don’t add it to mine but to replicate a Chinese restaurants version, you can add it.
If you’re using raw chicken, finely dice it all up and cook in the soup pot for a few minutes.
Then add 1.5 litres of water, won ton stock, creamed corn and corn kernels and bring to a boil. (If you like it a little more brothy, just add some more water.
(If you’re using cooked shredded chicken like I did, you pop it in the pot now).
Leave the soup to boil for 5 minutes, turn the stove down to a simmer, season well and add your spring onions.
Turn the stove off and just leave it to cool slightly in the pot before serving.
If you want to add the egg, whisk it up and slowly drizzle it into the soup while stirring at this step.
Serve and enjoy.