Chicken and corn soup

A deliciously simple and easy soup for any occasion that will be enjoyed by all.

SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. In a saucepan combine cream style corn, mixed vegetables, water and chicken stock (replace with additional water if not using chicken stock)
  2. Bring to the boil
  3. Stir in chicken mince and soy sauce and return to the boil
  4. In a small bowl mix together the corn flour and cold water
  5. Stir corn flour mixture into soup gradually until thickened
  6. Gradually add beaten egg while stirring the soup
  7. Remove from heat and serve

Tip

This soup is also great without the chicken as a vegetarian option.

  • 2 cups
    canned cream style corn
  • 2 cups
    mixed frozen vegetables
  • 2 cups
    water
  • 1 1/2 cups
    chicken stock (optional)
  • 1 cup
    chicken mince
  • 1 tbsp
    soy sauce
  • 2 tbsp
    corn flour
  • 2 tbsp
    cold water
  • 2 
    eggs, beaten
Per serve
  • Energy
    775kJ
  • Total Fat
    3.4g
  • Saturated Fat
    0.8g
  • Total Carbohydrate
    27.6g
  • Sugars
    8.4g
  • Dietary Fibre
    7.2g
  • Sodium
    473mg

Method

  1. In a saucepan combine cream style corn, mixed vegetables, water and chicken stock (replace with additional water if not using chicken stock)
  2. Bring to the boil
  3. Stir in chicken mince and soy sauce and return to the boil
  4. In a small bowl mix together the corn flour and cold water
  5. Stir corn flour mixture into soup gradually until thickened
  6. Gradually add beaten egg while stirring the soup
  7. Remove from heat and serve

Tip

This soup is also great without the chicken as a vegetarian option.