Chicken corn soup

(serves 4-6)

This simple soup is made mostly from canned goods, so it's great for a last minute dinner, or when it's too late to go to the shops or start making soup! I had this soup when I was a kid but it was brought back on the radar when we were cooking for youth camp a couple years ago. At home, we usually add poached chicken to make it a more substantial meal.

Prep time: 5 minutes
Cooking time: 30 minutes (if you poach chicken, otherwise 5 minutes)

Ingredients
6 cups chicken stock
500 g chicken Maryland (optional)
1x 400 g can creamed corn
1 x 400 g can corn kernels
2 T cornflour
1/4 C cold water
2 T soy sauce
2 eggs
1 tsp sesame oil
2 green shallots, finely diced

Method
1. Poach the chicken in the chicken stock for 30 minutes. Remove, cool and shred.
2. Remove any obvious fat from the stock, then pour the creamed corn and corn kernels into the stock and bring to the boil.
3. Whisk the cornflour, cold water and soy sauce together and add to the soup.
NB. This helps to thicken the soup.
4. Beat the eggs in a small bowl, then slowly pour into the soup whilst stirring it. This allows the egg in thin streaks rather than being lumpy.

5. Finally add the shredded chicken to reheat it, then add the sesame oil and shallots as you serve.