Chicken and Corn Soup | Dinner Recipes | Best Recipes

Chicken and Corn Soup


Serving Size:


Special Info:

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.

Article Posted 7 years Ago

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