Chicken And Sweet Corn Soup
Published Sunday, 6 February, 2011 By Emily
- 1 litre of chicken stock
- Half a can of sweetcorn
- Soy sauce
- Diced/striped chicken
- Spring onions
- 1 egg
Pan fry the chicken in a tiny bit of oil till just cooked or just underdone (it'll cook more in the soup!)
bring your chicken stock to the boil and add the chicken (try and get rid of as much oil as possible!) and the sweetcorn
beat the egg in a bowl
with a fork, stir the stock mixture quickly whilst adding the egg, it'll make egg strands and won't clump. Keep mixing for a few minutes!
Add some chopped spring onion on top and add soy sauce to taste.