Ingredients
1 leek
cleaned and white part finely diced
1 tbsp vegetable oil
4 cups chicken stock
1 BBQ chicken
1 x 425g tin creamed corn
2 eggs
lightly beaten
3 spring onions
finely sliced
Allergy Advice
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 large saucepan
- 1 fork
Instructions
- Cut all the white meat from the BBQ chicken. Remove the skin and then cut the meat into small bite-szed pieces. Set aside.
- Heat the vegetable oil in a large saucepan over a medium heat. Add leek and cook until transluscent.
- Add the chicken stock and bring to the boil. Turn down heat to a simmer then add the chicken pieces and the creamed corn.
- Stir through and allow to simmer for 20 minutes.
- Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.
- Serve immediately with a small handful of chopped spring onions as a garnish.
Notes
Tip
It is really important that you take the soup off the heat when you add the egg – this way, you’ll get long strands of egg in the soup. In fact, the egg almost resembles super-thin noodles.
Variation
You could twist this soup up a bit by adding asian noodles and fancy herbs but I find that it is perfect as it is.
