Chicken and Corn Soup

Serves 4


  • 2 chicken breast fillets (boneless)
  • 6 cups chicken stock
  • 300g tin of corn kernels
  • 300g tin of creamed corn
  • 1T cornflour (cornstarch)
  • 2T light soy sauce
  • 2 eggs
  • 2 spring onions (finely sliced)


  1. Bring the stock to the boil in a large saucepan (depending on your taste or needs you may wish to substitute some of the stock for water).
  2. Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 20 minutes.
  3. Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  4. Add corn to stock and bring to the boil over a medium heat.
  5. Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  6. Add shredded chicken to soup.
  7. Beat eggs, then slowly pour eggs into the soup in a steady stream, stirring constantly with a whisk.
  8. Serve topped with the sliced spring onions and enjoy!