This is a quick and easy recipe, made so by using cooked chicken. My husband, Peter has never liked Chicken & Sweetcorn soup so I decided it was time to change that. He is now a convert! 😃 I also really liked it as it's thick without being too creamy.
Place the chicken, creamed corn, corn kernels, spring onions, sesame oil, ginger, and stock into a slow cooker and mix well.
Cover and cook on high for about 1 ½ to 2 hours.
15 minutes before the soup is ready, place the egg into a small bowl and beat well with 1 tablespoon of water.
Remove the lid from the slow cooker and continually stir the soup with a wooden spoon, as you gradually pour in the beaten egg.
In another small bowl mix the cornflour with the water until it becomes a smooth paste. Pour into the soup and stir well.
Cover and continue to cook on high for 15 minutes more.
Taste and season with salt and pepper.
Serve garnished with finely sliced spring onions.
Use leftover roast chicken.
Use raw skinless boneless chicken breasts or skinless chicken on the bone, like thighs and drumsticks.
If you opt for this variation, cook in a slow cooker on high for 3 ½ hours or on low for 7- 8 hours.
Serving Size 1 cup
Servings 0
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