Corn and Chicken Soup

Corn and Chicken Soup
Wednesday, 6 February 2013
Serves 4
Ingredients
- 200g chicken thigh fillet
- 250g can of sweet corn
- 5 cups chicken stock (one
- 1 egg
- 25g ham
- 2 tblsp chopped shallots
Method
Cut chicken thigh fillet into small pieces and place in a saucepan with stock and undrained sweet corn
Simmer until chicken is cooked. Lightly beat the egg and stir into soup.
Pour into soup bowls and sprinkle with chopped shallots. Note: Salt is unnecessary as the chicken stock cubes provide adequate seasoning.
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