May 23, 2018
Comfort Food, Dinner, Soups/Stews,
Poultry, Chicken, Dairy, Vegetables, Corn, Budget-Friendly, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Low Fat, No Eggs, Milk, Boneless Pieces more
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"From our Sunday newspaper The Sunday Times. Times are estimated."
Place the corn in a food processor and pulse until roughly chopped.
Transfer to a medium saucepan, add the stock and milk and bring the soup to the boil over medium-high heat and then add the chicken, reducing the heat to medium and simmer for 3 to 4 minutes or until the chicken is cooked through.
Ladle the souyp into two bowls and drizzle over the soy sauce and garnish with the spring onion and serve.
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