Dairy Free

Gluten & Grain Free

Nut Free

Serves: 6

Prep time: 10 mins

Cooking time: 30 mins


  • 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


  • 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.



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