Chicken and corn soup
The takeout favorite made at home: silky, gentle and great in a flask.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless skinless chicken breasts9 oz
- Corn kernels (can)2 cans
- Large eggs2 eggs
- Vegetable bouillon cubes2 cubes
- Scallions1 bunch
- Fresh ginger¼ piece
- Soy sauce1 tbsp
Also uses from the cupboard: table salt, ground black pepper, all-purpose flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Celery, Gluten, Soya.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Dissolve the bouillon cubes in 5 cups of boiling water in a large pan. Add the chicken and a few slices of ginger and simmer for 15 minutes, until the chicken is cooked through. Lift it out and shred with two forks.9 oz boneless skinless chicken breasts2 cubes¼ piece fresh ginger
- Add the drained corn and the chicken to the pan. Mix 2 tablespoons of flour with 4 tablespoons of cold water until smooth, stir it in and simmer for 2 minutes until the soup thickens slightly.2 cans corn kernels
- Beat the eggs. With the soup at a gentle simmer, pour them in slowly in a thin stream while stirring, so they set into ribbons. Stir in the soy sauce and scatter with sliced scallions.2 eggs1 bunch scallions1 tbsp soy sauce
Blend half the corn before adding it. That gives the soup its creamy takeout texture.
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