a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine.
prep time10 Min
cook time15 Min
large chicken breast fillet (boneless)
300 g canned corn kernels
light soy sauce
spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)
How To Make
Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Add shredded chicken to soup.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve topped with the sliced spring onions and enjoy!
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