Ingredients
1L chicken stock
gluten-free
500g chicken breast fillet
thinly sliced
2 420g cans creamed corn
gluten-free
3 eggs
lightly beaten
Allergy Advice
Contains Eggs
Equipment
- 1 large heavy based saucepan
Instructions
- 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
Storage
This soup reheats well for dinner and can be kept in the fridge for a few days for lunch.
