Dairy Free
Gluten & Grain Free
Nut Free
Serves: 6
Prep time: 10 mins
Cooking time: 30 mins
Ingredients
- 3 large chicken thighs
- 1 large onion
- 1tbsp crushed ginger
- 1 lt chicken stock
- 1 lt water
- Few sprigs parsley, finely diced
- Pink salt and pepper to taste
- 1 can corn kernels
- 1 can creamed corn
- 3 tbsp arrowroot mixed with ½ cup cold water
- 2 eggs
- 4 shallots, thinly sliced
Method
- Place chicken, onion, ginger, stock, water, parsley, salt and pepper into large soup pot.
- Bring to the boil, reduce heat and simmer until chicken cooked through.
- Remove chicken and shred, return to pot.
- Add both cans of corn and simmer for 5 minutes.
- Whisk eggs with 200mls water, and very slowly pour a thin stream into the soup while stirring.
- Ladle into soup bowls or tureen and top with shallots.
