So last night, had my first attempt at homemade chicken and sweet corn soup… and gotta say it kicked ass! Even my husband, who hates soups and corn, liked it. I served with hot bread and butter and it was heavenly.
1 leek, white part finely chopped
1 tablespoon vegetable oil
4 cups chicken stock
1 roast chicken
1 x 425g tin creamed corn
2 eggs, lightly beaten
3 spring onions, finely sliced
Cut all white meat from roast chicken. Cut into bite size pieces, set aside.
Heat the vegetable oil in a large pot over medium heat. Add leek and cook until translucent.
Add the chicken stock and bring to the boil. Turn down heat to a simmer and add chicken pieces and creamed corn.
Stir through and allow to simmer for approx. 20 minutes.
Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.
Serve immediately with a small handful of chopped spring onions as a garnish.