Chicken and Corn Soup
Gluten free, Nut free
- 4 cups chicken stock
- 1 pound boneless chicken breast, thinly sliced
- 2, 15 ounce cans creamed corn
- 3 eggs, lightly beaten
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.