Ingredients (4 servings)
- 1 litre chicken stock
- 1 tablespoon soy sauce
- 1 teaspoon finely grated ginger
- 310g can corn kernels
- 310g can creamed corn
- 3 small chicken breast fillets, thinly sliced (pre-cooked)
- 3 green onions, chopped
Place the chicken stock in a large saucepan with the soy sauce, ginger, corn kernels and creamed corn.
Cook over medium heat and simmer for 5 minutes.
Add the chicken and green onions and cook for 3-4 minutes or until chicken is cooked through.
Serve sprinkled with extra chopped green onion.