Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

1 small BBQ chicken (cooked)
50g sachet chicken noodle soup
4 cups water
440g can creamed corn
6 spring onions chopped
1 tablespoon teriyaki sauce
1 red capsicum diced
2 eggs beaten
1 tablespoon green ginger wine
2 tablespoons chopped coriander
steamed rice, to serve

1. Remove meat from chicken, shred. Place in a pan with soup sachet, water, corn, spring onions, teriyaki sauce and capsicum. Bring to the boil.
2. Simmer for 10 mins, add beaten eggs, green ginger wine and coriander, mix well. Serve soup with bowls of steamed rice.

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