Chicken and sweetcorn soup
- 1 chicken breast, skin off
- 500ml carton chicken stock
- 2 small potatoes
- 2 cobs corn (or 1 can kernels, drained)
- 1 egg
- dash sesame oil
- spring onions
- herbs of your choice, to garnish
No nutrition information available for this recipe.
1 Dice the chicken breast and potatoes into small chunks. Cut the corn off the cobs. Whisk the egg lightly in a small bowl.
2 Bring the stock to the boil in a pot. Add the chicken and potatoes and simmer for 5 minutes. Add the corn and cook for another 5-10 minutes, until the chicken is cooked.
3 Pour in the egg, stirring, and cook for 2 minutes. Add the sesame oil, herbs and spring onions. Season with salt and pepper and serve.
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Hanu de Jong
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