This chicken soup recipe is beautiful and simple, and even involves Timbo’s arch nemesis, creamed corn…
- Olive oil
- A couple of spring onions
- A knob of fresh ginger
- Two cups of water
- About 500gm to 1kg of chicken mince – or as much as you’d like to add
- 1 egg
- 1 can of creamed corn
- 1 chicken stock cube
Finely chop the spring onions and add them to a saucepan, along with a couple of tablespoons of olive oil. While it’s heating, finely grate the ginger and whack it in.
Then, in goes the can of creamed corn, along with two cups of water. You can then crumble the chicken stock cube into the mixture.
Now, it’s time to add the chicken mince. How much you include depends on your tastes and preferences. Break the mince apart as much as possible with a wooden spoon once you’ve added it to the soup mix.
Finally, separate the egg and add it to the pan, giving everything a good stir. Once the chicken has cooked, it’s time to serve – and enjoy.