Ingredients
- 2 Cups of chicken or veggie stock/broth
- 1 Can of creamed corn
- 2T of soy sauce
- 1T of ginger
- 1t of crushed garlic
- 1t of flour mixed with a little water
- 1 egg
- As much cooked shredded chicken as your heart desires, I used two tins of chicken for two people (I know its FOUL by itself but in soup its quite good, you can use any chicken)
- S&P
- Noodles (optional, It just bulks up the soup)
Instructions
- Add everything to a pot apart from the egg and chicken, bring to a simmer, occasionally stirring.
- Stir it up with a whisk (if there are chunks of flour, use a hand blender or whisk to break it all up)
- Whisk the egg up and then slowly whisk it into soup so it becomes stringy
- Add chicken (and noodles if you want) and continue simmering and stirring for 5 minutes
- Serve with some buttered bread!
Recipe inspired by https://www.recipetineats.com/chinese-chicken-corn-soup/
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