Chicken and corn soup

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

SERVES6
TIME TO MAKE30-35 mins
MEAL TYPEDinner
TIME TO MAKE30-35 mins
MEAL TYPEDinner

Follow the video to find out how to make the recipe.

Method

  1. In a medium pot combine cream style corn, mixed vegetables, water and chicken stock then bring to the boil. 
  2. Stir in chicken and soy sauce, lower heat to a simmer and cook for 15 minutes. 
  3. Gradually add beaten egg while stirring the soup (make sure to stir in the same direction). 
  4. Remove from heat once egg has been added and serve.

Tips

  • Serving suggestion: Serve with whole meal bread rolls.
  • You can use a chicken carcass or chicken with bones – these may take more time to cook. You can use 4 cups of cooked chopped chicken. Choose seasonal fresh vegetables to save on cost.
  • 2 400g cans 
    cream style corn
  • 2 cups
    mixed vegetables (fresh or frozen)
  • 3 ½ cups
    water
  • 2 cubes 
    chicken stock, crumbled
  • 1 cup
    chicken mince or 1 skinless chicken breast cut into small pieces
  • 1 tbsp
    low salt soy sauce
  • eggs, beaten
Per serve
  • Energy
    872kJ
  • Total Fat
    3.7g
  • Saturated Fat
    1.0g
  • Total Carbohydrate
    31.5g
  • Sugars
    7.3g
  • Dietary Fibre
    5.2g
  • Protein
    17.6g
  • Sodium
    607mg