This recipe for chicken and sweet corn soup is an absolute favourite with our family.
I used one litre of chicken stock and a can of creamed sweet corn.
I then use about 400g of chicken breast which I mix with grated fresh ginger and 4 whisked eggs and a tablespoon of cornflour mixed into a paste.
I brew it for quite a while, at least 2 hours, adding water as required to it doesn't boil dry.
The smell of the ginger is so lovely!
To turn it into a hearty meal, I add spiral pasta and some more water to make a chunky style soup. You could really add anything you like.
When it's ready to serve I top it with fresh coriander and cracked pepper.
It really does warm the family soul !