Chicken And Sweetcorn Soup
Rich and comforting, this creamy chicken and sweetcorn soup is a delightful blend of savory flavors with a touch of sweetness. Each spoonful is filled with tender chunks of chicken, velvety creamed corn, and delicate wisps of beaten egg, creating a warming and satisfying bowl perfect for any day of the week.
— Constant Cookbook
Ingredients
- 2 Pints of Chicken Stock (water and stock cubes are fine)
- 1 tsp of sesame oil
- 2 tins of creamed sweetcorn
- 250g cooked chicken breasts chooped into small pieces
- Dash of white pepper
- 3 Eggs (Beaten)
Instructions
- In a stock pan bring to a simmer the chicken stock.
- Add the chopped chicken and let it simmer for 5 minutes to heat the chicken through.
- Add the creamed sweetcorn and again bring it back to a simmer for 5 minutes.
- Add the sesame oil and white pepper to season and bring to a gentle boil.
- Slowly stir in the beaten egg to produce strands running through the soup.
- Serve immediately.
Yield
Serves 4
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