Chicken and Creamed Corn Soup

This soup is the easiest to make if you stick to only using corn, chicken and stock.  It's a terrific recipe for people who aren't big on cooking or when you need something tasty but real quick.  For this just grab a can of corn kernels, a can of creamed corn, 1 litre of stock and a chicken fillet, cut into 2 cm pieces.  Toss it all together, bring to boil and then simmer for 20 minutes or until the chicken is cooked.

I have been making this soup for many years and every now and then like today, I am in the mood for colour in my soup and have a bit of fun with it, making the recipe below a little more detailed that requires a little more time on your part.

Soups tend to be my lunches and having chicken in my soup provides a heartier meal that will have me last till a late afternoon snack or early dinner.

Ingredients

1 chicken fillet, cut into 2 cm pieces
1 can corn kernel or 500g frozen corn kernel
1 can creamed corn
2 tablespoons parsley, finely chopped (I usually have a bunch chopped and frozen)
1 red onion, peeled and finely chopped
3 garlic clove, peeled and finely chopped
1 carrot, peeled and chopped
2 sticks celery, trimmed and chopped
2 spring onions, trimmed and finely chopped
0.75 cup frozen peas
1L chicken stock
2 eggs, whisked

Method

In a saucepan saute the onions, garlic, carrot, celery and spring onions for about 10 minutes. 

Add the corn, chicken, parsley, frozen peas and stock.  Bring to boil, cover and simmer for 20 minutes or until the chicken is cooked.

Slowly pour the whisked eggs into the saucepan and with a fork gently mix through the soup.  Cook a couple of more minutes and serve.