4Chicken Carcassfor the stock, can be store bought
2tins Sweet Corn
2EggsFor thickness - Can use 3
3Spring onionsChopped for serving
2-3Chicken Thighs
Saltto Taste
Black pepperto Taste
Notes
To make the chicken stock from scratch:
Bring pot of water to boil with carcasses, it’ll make a grungy bloody mixture, pour this water out
bring a fresh pot of water to boil with carcasses and the chicken thighs
Once boiling, reduce heat and let simmer about 20 - 30min.
Remove carcasses and chicken, allow to cool then strip meat from bones
keep aside to add to soup later
Use a ladle to dish out about 1.5 - 2litres of stock.Once you have your stock in a smaller pot, get it back on the boil
Add sweet corn (heat should be turned up a bit)
2 tins should be good
keep stirring so it doesn’t burn
Whisk eggs in a bowl or quick shake
2 or 3 according to your preference of thickness
When soup is boiling again, add the chicken shreds and eggs
keep stirring! Use a fork or chopstick
Once the egg is fluffy and ribbon looking, it’s ready to be served
Ladle out and sprinkle with chopped spring onions
**If you aren’t making your own stock, store bought chicken stock or the stock cubes work just as well – Use enough cubes to make about 2litres of stock and add the thighs to boil in the stock for those 20-30min