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Chicken and Corn Soup | Dinner Recipes | Best Recipes

Chicken and Corn Soup

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Serving Size:

4-6

Special Info:

Gluten free, Nut free

Ingredients:

  • 4 cups chicken stock
  • 1 pound boneless chicken breast, thinly sliced
  • 2, 15 ounce cans creamed corn
  • 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 5 more 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.

Article Posted 6 years Ago

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