Chicken and corn soup

Method

1. In a medium pot combine cream style corn, mixed vegetables, water and chicken stock then bring to the boil. 
2. Stir in chicken and soy sauce, lower heat to a simmer and cook for 15 minutes. 
3. Gradually add beaten egg while stirring the soup (make sure to stir in the same direction). 
4. Remove from heat once egg has been added and serve.

Tips

• Serving suggestion: Serve with whole meal bread rolls.
• You can use a chicken carcass or chicken with bones – these may take more time to cook. You can use 4 cups of cooked chopped chicken. Choose seasonal fresh vegetables to save on cost.