Chicken and sweetcorn soup
Chicken and sweetcorn soup is an ideal starter for a Chinese meal, or just nice to make as a warming snack. It’s best made with homemade chicken stock, but you could just use stock cubes. Extremely quick to make, but very tasty!
- 1 pint/500ml chicken stock
- 100g/3.5oz chicken breast, roughly chopped
- 200g/7oz tin of sweetcorn, or fresh
- ½ tbsp clear honey
- 1 tbsp sherry (or 2 tbsp white wine)
- ½ tbsp soy sauce
- 3-4 tsp cornflour
- 1 egg
- Freshly ground black pepper
Pour the chicken stock into a large pan and bring to the boil. Add the chicken, turn down the heat to a gentle simmer.
Add the sweetcorn, honey, sherry, and soy sauce and simmer for a 10 minutes.
Mix 2 teaspoons of cornflour with a little cold water, before pouring into the soup and stirring. If it’s not thick enough, add another teaspoon of watered down cornflour.
Remove the chicken from the soup with a slotted spoon. Tear it apart using two forks, then put back in the soup.
Crack an egg into a cup and whisk a little with a fork. Pour into the soup whilst stirring and you’ll see nice streaks of egg. Season with freshly ground black pepper.
Serve in a bowl, maybe with a few chopped rounds of spring onion.
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