Corn and chicken soup

A quick and tasty soup.

Corn and chicken soup


Serves 4

1 x 410g can New Zealand cream style corn
3 cups water
½ tsp chicken stock powder or 1 stock cube
200g chicken mince or finely chopped chicken meat
1 Tbsp soy sauce
2 cups New Zealand frozen mixed vegetables or fresh vegetables e.g. chopped carrots, peas
2 eggs, beaten


Place cream style corn, water and stock in a saucepan and bring to the boil.
Stir in chicken mince and soy sauce, return to the boil, reduce heat and simmer for 15 minutes. Break up mince if necessary.
Add vegetables and simmer until just cooked.
Slowly add beaten egg to the soup while stirring.
Remove from heat and serve.

Tip: For a thicker soup reduce water to 2 cups.

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