1 Place consomme, water and chicken in a large saucepan. Bring to boil. Simmer for about 7 minutes, or until chicken is cooked through. Remove chicken. Strain cooking liquid into a large bowl. Return to same pan. Set aside.

2 Cool chicken slightly before finely shredding.

3 Add soy, ginger and garlic to reserved chicken liquid in pan. Bring to boil. Stir in creamed corn, kernels and shredded chicken. Simmer for 5 minutes.

4 Return soup to boil. Stir in egg and spring onions. Season.

5 Serve soup garnished with extra spring onions and chilli.

New Idea Food Director Barb Northwood says: With the weather getting cooler, this delicious soup is perfect to have on hand. You can cook the chicken in the consomme the day before and refrigerate it, or if you’re looking for a shortcut, replace the chicken breasts with a barbecued chook. It freezes well in individual portions too, just omit the egg.