2 x 40g packets Chicken Noodle Soup Mix
1.1/2 litres water
2 x 420g cans creamed corn
2 eggs beaten (omit for egg-free recipe)
1 cup sliced spring onions
Salt and pepper
Method: Place soup mix, water and creamed corn into a saucepan and bring to the boil. Simmer for 5-10 mins, stirring occasionally. Turn off heat and drizzle beaten egg into mixture while stirring. Add onions and season with salt and pepper to taste.
Hints: Extra noodles can be added. Serve with French sticks. Not suitable to freeze.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.3.