Chicken and Corn Egg Drop Soup
Ingredients
Leftover chicken stock
Leftover/shredded chicken
1 creamed corn can
3 eggs, whisked
Ginger, grated or finely diced
Garlic, crushed
Pantry staples/optional:
Any vegetables (spring onions, potatoes, carrots, frozen veg)
Soy sauce, salt, pepper, chilli oil, cornflour (optional)
Noodles or pasta to serve (optional)
Method
Heat a little oil in a pot over medium heat. Fry ginger and garlic 30–60 seconds until fragrant.
Add chicken stock and bring to a gentle simmer.
Add vegetables and creamed corn. Simmer until vegetables are tender.
Slowly pour in whisked eggs while stirring gently in one direction to create egg ribbons.
Add shredded chicken and cook 3–5 minutes. Stir gently once egg has set.
Season with soy sauce, salt, pepper, and chilli oil if desired.
For a thicker soup, stir in a small cornflour slurry.
Serve as is or over cooked noodles/pasta or with buttered toast.