Chicken & Sweet Corn Soup
Equipment
- Crock Pot
Ingredients
- 1 kg Chicken Drumsticks or Thighs
- 2 Litres Water
- 2 Chicken Stock Cubes
- 1/2 cup Onion chopped
- 1 tbsp Garlic minced
- 4 cups Chicken Stock
- 470 g can Cream Corn
- 1 tbsp Soy Sauce
- 4 Peppercorns
- 1 Egg
- 4 tbsp Cornflour
- 4 tbsp Water extra
- 1 tsp Sesame Oil
- Salt & Pepper to taste
- Spring Onion for garnish
Instructions
- Place chicken in pot, add water, peppercorns, ginger, onion and salt. Bring to boil over medium heat, skim well to remove any scum, reduce heat and simmer gently covered for 1 1/2 hours. Remove any scum from top of stock and reserve.
- In a large saucepan combine reserves chicken stock, creamed corn, crumbled stock cubes, ginger, chopped spring onions, sesame oil and salt and pepper. Bring to boil.
- Mix cornflour to a smooth paste with the 4 tbsp of water, add to soup, stir until soup boils and thickens. Reduce heat, simmer for one minute.
- Serve with shredded chicken and sprinkle with extra spring onions.
Chicken & Sweet Corn Soup