Method
- In a large saucepan heat oil over medium heat, add onion, garlic and ginger and cook for 3 minutes or until onion is translucent.
- Add chicken stock and soy sauce and bring to boil.
- Turn off heat and stir in the chicken, cover pan and let rest for approx 15 - 20 mins or until the chicken is cooked through. Remove chicken from saucepan and shred using two forks.
- Add creamed corn and bring the stock back to the boil. Reduce to a simmer and add the shredded chicken. Simmer for 2 minutes. Turn off heat. While stirring soup, pour in beaten eggs. The eggs will cook from the heat of the soup and will thicken the soup. If a thicker consistency is required mix the cornflour and a little water to make a paste and add to the hot soup. Mix well, do not re boil.
** Left over shredded BBQ chicken can be used instead, however omit the third step and just add it with the creamed corn.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
2 tsp oil
1 small onion, finely sliced
1 clove of garlic, chopped
1 tsp grated ginger
1 litre of Campbell's Real Stock - Chicken
1 tbsp soy sauce, or to taste
1-2 chicken breasts**
1 large can creamed corn
1-2 eggs, lightly beaten
1 teaspoon of cornflour (optional to thicken)