A hearty, warming soup. Chicken and sweetcorn is one of those things that taste absolutely delicious and really hits the spot, especially as a soup. Try out this recipe and it will be a sure success around the dinner table.
Time: Prep 6 mins / Cooking 5 mins
Prepare the stock.
Cut the chicken into strips. Heat a pan of water to boiling and boil the chicken strips for 3 minutes.
Prepare cornflour mixture
Pour chicken stock into pan on high heat. Add in chicken strips and the creamed sweetcorn.
As the stock starts to simmer slightly, gradually add in the cornflour mixture and stir until thickened. See our How To section on thickening sauces for more details on this.
When it boils, gradually pour in the beaten egg whilst stirring constantly. Continue boiling for a minute.
Add 1/2 teaspoon of salt, or to taste. Serve.