- 1 pint of chicken stock, or whatever amount you have made
- 1 egg, beaten
- 1 or 2 cups of shredded, cooked chicken
- 1 tablespoon of soy sauce
- drizzle of sesame oil
- 2 Spring onions (stems) or chives, or green onions
- small tin of puréed sweetcorn
- Make your own chicken stock - cover the bones with freshly drawn cold water in a big pan with a lid, add half an onion and any old bits of veg lying around. Add a little salt and a teaspoon of Schwartz Season All Spice.
- Boil then reduce and simmer with lid on for about 3 hours.
- Strain the bones and skin, leaving only the stock in a bowl.
- Return the stock to a pot, and add a couple of handful of shredded cold cooked chicken.
- Add the puréed tin of sweetcorn. If you can't get a tin of puréed sweetcorn locally, but a small tin of sweetcorn and run through the blender.
- Bring to boil then add the beaten egg, but by bit, stirring all the time. Then add about a tablespoon of soy sauce, mix well and remove from heat.
- Chop up a couple of spring onions and use as a garnish.
- Serve in bowls and drizzle a little sesame oil over each portion.
I just made this tonight for the first time as I only made fresh chicken stock last night and was wondering what soup to make. This was so easy. You can also use a proprietary stock cube which makes it even easier!
Unfortunately, I have no photo at this time because it was so delicious, everyone couldn't wait to sample it. I'd like to thank Thasneen.com for giving me the recipe.