Homemade Chicken and Sweetcorn Soup

Ingredients

Localized ingredient list prepared for quick scanning.

• 15 ounce cream-style corn
• 500 ml water
• 1/2 chicken stock cube, dissolved in a small amount of water
• 200-300 g skinless chicken pieces
• 2 eggs, beaten
• 3 spring onions, finely sliced
• salt
• pepper

Method

Follow the steps in order for the best result.

1. Begin by bringing the water to a boil in a pot.
2. Incorporate the creamed corn into the boiling water, then introduce the dissolved chicken stock, stirring to combine everything.
3. Just before the mixture reaches a boil again, gently add the chicken pieces. Allow the soup to simmer for approximately 5 minutes, ensuring the chicken is thoroughly cooked.
4. Return the soup to a boil.
5. Remove the soup from the heat and allow it to cool slightly for about 15 seconds.
6. Gradually drizzle the beaten egg into the soup in a slow, steady stream while continuously stirring to create delicate egg ribbons.
7. Season with salt and pepper according to your personal taste preferences.
8. Serve hot in soup bowls, garnished with a sprinkle of freshly sliced spring onions.