A real chicken soup, with a base of slowly simmered free-range stock, nourishes body and soul. This recipe is loosely based on Kylie Kwong's.  We cook spring onion, garlic and ginger before adding home made chicken stock, sherry and soy sauce. We puree half the sweet corn and leave the other kernels whole, so the resulting soup has a bit of texture.  All you have to do is whisk in a beaten egg once piping hot to further thicken the soup.
Free-range chicken, spring onion, garlic, ginger, chicken stock (free-range chicken bones, onions, garlic, carrots, celery, parsley, peppercorns, bay leaf), dry sherry,  soy sauce (gluten free), sweet corn, rice bran oil.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
ENERGY264.2 kj1131.3kj
FAT TOTAL1.8g7.8g
- SATURATED0.5g1.9g
- SUGARS1g4.3g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Scatter on coriander leaves and finely sliced spring onions to serve. For more substance, add some cooked noodles.

Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat, stirring occasionally until piping hot throughout.  To thicken soup, whisk in a beaten egg once piping hot.

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only.  Microwave times checked in a 900W oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.