Chicken and Sweetcorn Soup

Ingredients

• 1 chicken breast, cooked and shredded
• 1 can creamed sweetcorn
• 1 can sweetcorn kernels
• 1.2 litres chicken stock
• 2 eggs, beaten
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with water
• Spring onion
• Salt and pepper

Instructions

1. Bring the stock to a simmer with both tins of sweetcorn.
2. Add the chicken and soy sauce.
3. Stir in the cornflour slurry to thicken slightly.
4. Slowly pour in the beaten egg while stirring to make ribbons.
5. Finish with spring onion.

Serving suggestions

• Serve hot as a starter.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions