This chicken and corn soup is a riff on my mother's classic Chinese chicken and corn soup but is a much faster version. This uses a rotisserie store bought chicken and is a chunkier version of the soup with more corn, chicken and egg drop! It's perfect for when you only have 5 minutes to make a soup and makes for a warming lunch or dinner. This is a pushy recipe Dear Reader!
I didn't actually have any intention to put this soup up but I loved it so much that I thought it deserves a post of its own. I love soup in winter especially when it's a chunky soup so that's all you need for dinner. This version is quicker and easier and has more corn and eggs to thicken it up. I also make it quicker because I use already cooked chicken breast from a barbecue chicken.
It came about because I cannot resist a bargain. Laura and I were at Costco doing a quarterly shop. I love going with someone because the quantities are often too vast for our little household and Laura and I often split boxes of items that we both like. Laura now has a boyfriend that lives in Canberra so she often buys food for when she visits him. Every time we go to Costco it's a tradition that we buy a rotisserie chicken. It's $6.99 and the price hasn't gone up for years so it's a total bargain (not sponsored, just a fan), and while it doesn't have stuffing, it's delicious and we always snack on it when we are shopping (don't judge, we get hungry!).
After our in store snacking we take the chicken home and split the chicken in half at my house. We bought so much that we didn't really need it and after peeling off the skin and making some chicken sandwiches I decided to chop up the rest of the breast and use it in this soup. And now after seeing our Costco adventures Monica wants me to take her along to shop one day. I know it might seem like a strange way to get your thrills and see friends but I can think of no better way to spend a Tuesday night!
So tell me Dear Reader, do you go grocery shopping with friends? Do you ever eat while you're in the store?
5 Minute Chinese Chicken Corn Soup
An Original Recipe by Lorraine Elliott
Preparation time: 1 minute
Cooking time: 4 minutes
Serves: 6-8 people or 10 in small bowls
- 6 cups/1500ml/3.1pints water
- 6 chicken stock cubes or 6 teaspoons chicken stock powder
- 4 tablespoons cornflour/fine cornstarch mixed with 4 tablespoons cold water
- 250g/8.8ozs barbecue chicken breast, meat only
- 400g/14oz tin corn kernels, drained
- 400g/14oz tin creamed corn
- 3 eggs, beaten
- 1-2 sticks green onion, green part only, sliced
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Step 1 - Fill the kettle and boil the water and place in a medium sized pot on medium heat. While the kettle water is boiling chop up the chicken and spring onions and beat the eggs. Once the water is boiling add the stock powder and dissolve. Then add the cornflour slurry making sure to stir it just before pouring it in as it can settle with time. Stir the mixture, then add the chicken, corn kernels and creamed corn. Add the beaten egg in a thin stream and stir to distribute. Season with sesame oil, sugar, salt and pepper and serve.