Chicken corn soup is my go-to when its almost time for dinner and I haven’t prepped anything. Quick and easy for year-round convenience.
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Serves 4 when accompanied by a salad and dessert
Ingredients:
- 2 12.5oz cans chicken, drained
- 2 15.25ox cans sweet corn, drained
- 2 14.75oz cans creamed corn
- 2 tablespoons Chicken Corn Soup Mix
- 2 tablespoons water
- 2 tablespoons ghee or butter
- 2 cups chicken stock, broth, or water
- 2 eggs, whisked
- Salt to taste
- Soy sauce (optional)
Method:
- In a pot on medium heat, add ghee or butter
- In small bowl, add Chicken Corn Soup Mix and 2 tablespoons of water and stir until it forms a paste
- Add paste carefully to pot and stir until fragrant (less than a minute)
- Add all canned items and stir until mixed
- Add chicken stock, broth, or water
- Bring to boil then simmer until butter separates from the sauce
- Stir in whisked eggs
- Salt to taste
- When mixture starts to bubble, it is ready
- Transfer to bowl and serve
- Garnish with soy sauce (optional)