CHICKEN AND SWEET CORN SOUP

INGREDIENTS

– 4 cups chicken stock – 2 tbsp cornstarch – 1 ½ cup shredded cooked chicken – 2 spring onions, sliced, white and green parts divided

INGREDIENTS, CONT.

– 1 carrot, chopped – 1 tsp ground ginger – 7 oz. creamed corn – 8 oz. sweet corn, frozen – 3 eggs, whisked – Salt and pepper, to taste

INSTRUCTIONS

1. Prepare the cornstarch slurry 2. Cook the vegetables and stock in a large pot. Bring everything to a boil 3. Whisk in the slurry and cook until thick 4. Whisk in the eggs 5. Serve warm

CLICK "LEARN MORE" FOR THE RECIPE