This classic comfort soup is perfect for winter, especially when you’re feeling under the weather. It won’t cure you, but somehow makes you feel so much better.
Ingredients
Method
1.Trim any fat and sinew from chicken. Cut crossways into thin strips.
2.Combine corn and stock cubes in a large saucepan over a high heat. Blend corn our with 1⁄4 cup of the water in a small jug and set aside. Add remaining water to pan. Bring to boil.
3.Add chicken. Return to boil. Gently boil, uncovered, stirring occasionally, for about 7 to 10 minutes, or until chicken is cooked.
4.Stir in corn our mixture and onions. Cook, stirring, for 1 minute, or until soup boils and thickens.
5.While stirring soup in a circular movement, slowly pour in beaten eggs in a thin stream. Bring to boil. Cook a further 1 minute,
or until hot.
6.Serve soup topped with extra green spring onions.