Chicken and corn soup
Warm up this winter and enjoy a healthy soup with all the flavours of home. Sure to please all the family these colder months.
Recipe brought to you by Sunny Qeen Farms www.eggsforsoldiers.com.au
Have your say
3 Sunny Queen Eggs for Soldiers eggs, well beaten
3 1/2cups chicken stock (or water and 1 stock cube)
150g chicken breast, finely diced
250g sweet corn kernels
2 thin slices fresh ginger, finely shredded
2 spring onions, chopped
2 tbsp cornflour
3/4 cup milk
Salt and white pepper
Light soy sauce or fish sauce
Place corn in a food processor or blender and chop until the grains are broken up, but do not puree. Add half the stock and the ginger and most of the spring onion (save some green tops for garnish) and process briefly.
Pour into a saucepan and add the remaining water. Bring to the boil, reduce heat when it begins to bubble and simmer for 2 minutes. Stir cornflour into milk and pour into soup.
Stir over medium heat until it thickens, about 2 1/2 minutes.
Remove the saucepan from the heat.
Hold a wire strainer over the soup and slowly drizzle in the beaten egg so it falls in thin streams into the soup. Do not stir for at least 2 minutes, until the egg forms into yellow and white threads. Season to taste with salt and white pepper.
Serve into bowls and sprinkle on spring onion greens.
Serve with soy or fish sauce.
When shopping for these kid friendly egg recipes, add Eggs for Soldiers free range eggs to your basket where by 30c from every pack supports returned soldiers. Find out more at www.eggsforsoldiers.com.au
Sunny Queen’s Eggs for Soldiers are free range and available at Coles supermarkets as a large 500g 10 pack, RRP $5.69 (QLD, NSW, VIC, SA, TAS)