Corn and Chicken Soup

Corn and Chicken Soup

Wednesday, 6 February 2013

Serves 4


  • 200g chicken thigh fillet
  • 250g can of sweet corn
  • 5 cups chicken stock (one
  • 1 egg
  • 25g ham
  • 2 tblsp chopped shallots


  1. Cut chicken thigh fillet into small pieces and place in a saucepan with stock and undrained sweet corn

  2. Simmer until chicken is cooked. Lightly beat the egg and stir into soup.

  3. Pour into soup bowls and sprinkle with chopped shallots. Note: Salt is unnecessary as the chicken stock cubes provide adequate seasoning.