If you have experienced an Australian Chinese restaurant, you've probably experienced chicken and corn soup. I had tried to make it at home for years but was never really able to replicate the delicate balance and deliciousness of the resturant versions until I met Mandy's version. 

Mandy is one of those amazing people who make you feel like nothing is ever too much. When I was pregnant, she came visit us in Hong Kong. I had such terrible nausea that was lasting the entire pregnancy so she suggested she make me a pot of her chicken and corn soup. It immediately became my magical broth, making me feel comforted and nourished.  

Incredibly simple to make, it's an easy dinner that doubles as an even easier lunch. I like to make it with bone broth to up the nutrtional impact. Bone broth is known for its anti-inflammatory benefits, can help improve bone and joint health, and may improve the quality of your sleep. 



RECIPIE                 | Serves 4 |

6 cups of chicken bone broth*
2 cups water
1 large chicken breast
1 cup corn kernels
1 cup cream corn
1 tablespoon cornflour
2 tablespoons light soy sauce
2 eggs beaten
Pinch salt
Cracked pepper
Chopped spring onions for garnish


  1. Bring the bone broth to a boil.
  2. Add the fillet of chicken breast to the stock, turn off the heat and put on the lid, gently poaching the chicken for 15 minutes. 
  3. Remove the chicken and let it cool before shredding or chopping the chicken into small peices.
  4. Add the corn kernals along with the creamed corn to the stock and bring it to the boil. Turn it down to medium heat. 
  5. In a small bowl, mix the soy sauce and cornflour into a slurry and stir it into the soup to thicken it. 
  6. Add the shredded or chopped chicken. 
  7. Pour the beaten eggs into the soup in a slow and steady stream, constantly stirring. 
  8. Divide into bowls and top with chopped spring onions, cracked pepper and a small pinch of salt. 
  9. Serve