Chicken & sweet corn soup

Chicken & sweet corn soup

Chicken & sweet corn soup

4 Serves 20 cook


1 tablespoon oil
2 chicken thigh fillets
2 spring/green onions, roughly sliced
1 tablespoon grated ginger
1 clove garlic, crushed
5 cups prepared chicken stock
420g can creamed sweet corn
2 slices ham, chopped


1. Place a large saucepan over a medium heat, add oil and fry chicken for 3-4 min. Set aside. Add spring/green onions, ginger and garlic to pan, cook for 1 min, add stock and bring to the boil.

2. Reduce heat to a simmer, shred chicken and add to pan with corn and ham. Cook for 3-4 min, season with soy sauce if desired. Top with sliced spring/green onions.