Chicken and Sweet Corn Soup

This soup is one of my childhood favourites. It reminds me of when I was young and we'd go to a chinese restaurant for a special occasion. It was deliciously savoury and the perfect first course. 

I decided to make this for Sunday lunch. Yesterday I purchased 2 whole chickens from Costco for $5.98 each. Which is so cheap and such good value. Mr Do It Frugal and I had half a chicken for dinner and the rest is to be shredded to be eaten during the week.

Makes - 6 servings

Total cost - $5.84  ($0.97 per serve) 

Time - Prep: 20 minutes, Cooking: 1 hour

You will need:

• 1/2 tbsp. Vegetable oil ($0.15)
• 1 x 420g can Creamed Corn ($1.00)
• 1 Onion, diced ($0.44) (You can substitute this for Spring Onion instead)
• 4 cups Chicken stock ($2.00)
• 1 Egg, Lightly beaten ($0.25)
• 200g Shredded chicken ($2.00)

Heat vegetable oil on medium in a large pot, add the diced onion and allow to cook until  softened and translucent. Don't allow to brown.  

Once the onion is translucent add the creamed corn, shredded chicken and chicken stock.  Stirring occasionally. Allow this to come to the boil, but don't allow to boil. 

Add the egg and stir gently to cook the egg. The egg will thicken the soup slightly. You should see thin ribbons of cooked egg throughout the soup. 

Serve and Enjoy! 

Want to see how I made these?? Watch the video below!