This chicken and corn soup comes in handy for me whenever I can’t think of what soup to cook for the day. I always keep one or two can(s) of creamed corn soup in my pantry. Best of all, this soup is very hearty, no fat at all. Corn is very nutritious and very good to our health too. My daughter loves this soup and would gobble it up without any complaints.
- 1 can creamed corn soup, 420gm
- 1/2 cup chicken soup
- 1 can water
- 1 egg, whisked
- 100 gm chicken breast
- chopped spring onions, optional
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1/2 tsp cornflour
- 1 tsp water
- a pinch of white pepper
- Rinse chicken breast and drain well. Cut into bite sizes. Mix with marinade at least 15 minutes. Set aside.
- Open and pour the whole can of creamed corn soup into a saucepan. Fill up the empty can with water and add into the saucepan, together with chicken soup. Bring to a boil. Then lower the heat.
- Add marinated chicken, stir well and simmer about 5 to 8 minutes until chicken is cooked through. Turn off the heat. Gradually stir in whisked egg into the soup mixture. Sprinkle with spring onions. Serve hot.
- When cooking corn soup, don’t use too high heat. Stir occasionally and be cautious that would easily overflow.
- Turn off the heat, then add egg. The heat of the soup would cook it through. Otherwise the egg would be overcooked, losing its smooth texture.
- I used the creamed corn soup that has added a bit of salt already. So I didn’t need to add any salt. You might like to season with some salt if desired.