Chicken and corn soup

Serves:

Ingredients

• 1L chicken stock (gluten-free)
• 500g chicken breast fillet, thinly sliced
• 2 x 420g cans creamed corn (gluten-free)
• 3 eggs, lightly beaten

Method

Pour the stock into a large heavy based saucepan and bring to the boil.

Add the chicken, reduce heat to a simmer and cook (well, poach, really) for 5 minutes.

Stir in creamed corn and cook for a further 5 minutes.

Now for the fun bit, stir the soup quickly to get a whirlpool happening and then drizzle in the egg.

Keep stirring to make sure the egg separates into lovely little stringy bits; adding the egg thickens the soup nicely too.

Notes:

• Its a recipe with only four ingredients a few more of these and I could write a book!
• I was mega-organised the day I made this soup (all done by lunchtime!) and was surprised that it reheated well for dinner that night and kept in the fridge for a few days for my lunch.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note