Ingredients

The following ingredients have 6 Servings
  • 1 leek, cleaned and diced (white part only
  • 1 tbs vegetable oil
  • 4 cups Massel Chicken Style Liquid Stock
  • 1 barbecued cooked chicken
  • 425 g creamed corn
  • 2 eggs, lightly beaten
  • 3 spring onions, finely sliced

Instruction

  • Cut all the white meat from the barbecue chicken. Remove the skin and then cut the meat into small bite-sized pieces. Set aside.
  • Heat the vegetable oil in a large saucepan over a medium heat. Add leek and cook until translucent.
  • Add the chicken stock and bring to the boil. Turn down heat to a simmer then add the chicken pieces and the creamed corn.
  • Stir through and allow to simmer for 20 minutes.
  • Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.
  • Serve immediately with a small handful of chopped spring onions as a garnish.