This is one of my favourite recipes—super quick and easy, as long as you’ve got some leftover chicken and a can of creamed corn in the pantry! If you use plain cooked chicken breast, it’s even lighter on calories (especially fat). I used Costco rotisserie chicken because that’s what I had in the fridge, but if you’re using regular chicken breast, you might want to add an extra pinch of salt for flavour.
Leftover Chicken Corn Soup
Difficulty: Easy2
servings10
minutes15
minutes505
kcal41
g47
g17
gThis is one of my favourite recipes—super quick and easy, as long as you’ve got some leftover chicken and a can of creamed corn in the pantry! If you use plain cooked chicken breast, it’s even lighter on calories (especially fat). I used Costco rotisserie chicken because that’s what I had in the fridge, but if you’re using regular chicken breast, you might want to add an extra pinch of salt for flavour.
Ingredients
Minced Garlic
30 gramCooked Chicken
250 gramCream Style Corn
400 gramWater
800 gramChicken Stock
1 blockSoy Sauce
15 gramEggs
2 unitFood Starch
15 gramOptional: Spring onion for garnish & pepper to taste
Directions
- Cooking
- Pop the pot on the stove over medium heat. Add minced garlic and left over chicken. Stir until the garlic turns golden brown.
- Add one can of creamed corn and 400g of water. Then add chicken stock and a bit of soy sauce.
- If the pot started to simmer, drop 2 eggs and mix it well.
- In a separate bowl, mix 15g of starch with 400g of room-temperature water. Pour it into the pot and stir well to thicken.
- Add garnish (like spring onion) and some pepper to taste.
- Divide into two bowls, enjoy it!
Notes
- We normally use leftover Costco chicken which makes it taste even better!