1 litre organic chicken stock
1 cup filtered water
2 fresh corn cobs
1 tsp. freshly grated ginger
Approx. 500 g cooked chicken meat (½ a cooked chicken)
1 tbsp. Bragg’s all-purpose seasoning/soy sauce
1 shallot stick (cut diagonally)
Himalayan salt and freshly cracked pepper
Place the stock and filtered water into a medium sized saucepan. Carefully chop the kernels off the corn cobs and add them, along with the grated ginger to the pot. Bring to the boil and simmer for approx. 10 minutes or until the corn is tender.
Add to this the torn chicken pieces and bragg’s seasoning, warming through. Taste a before adding a little salt and pepper if required.
Serve up with a sprinkle of shallots in each bowl.
So quick, so tasty and super easy! Enjoy J Shaz