0 Cart
No products in the cart.

Olivia’s Chicken and Sweet Corn Soup

Ingredients (serves 4)

  • 1/ 2 a cooked free range chicken, meat removed from the bone (to save money see if we have a colded cooked one)
  • 2 cups (500ml) chicken stock (we have fresh in the shop)
  • 1 tbs olive oil
  • 1 egg lightly beaten
  • 310g can creamed corn
  • 1 tbs cornflour dissolved in 2tbs water
  • 1 stalk of spring onion, sliced
  • Crusty buttery bread to serve

Method

  1. Place the stock in a large pan with 2 cups (500ml) water. Bring to the boil, then simmer for 10 minutes over medium-low heat.
  2. Meanwhile, cut the chicken into small pieces. Add to the soup along with the creamed corn and return to the boil. Reduce heat to medium-low and slowly add the cornflour stirring continuosly until thickened. (You may need to add a little extra water if the soup becomes too thick)
  3. Whilst still on a very low heat, stir in the lightly beaten egg and remove from heat. Add the spring onion. Season to taste with a little sea salt and plenty of black pepper.
  4. Ladle soup into bowls and add a dash of soy sauce over the hot soup serve with the crusty bread.
Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
Click outside to hide the comparison bar
Compare