Print Recipe

Sweet Corn Chicken Soup

Ingredients

  • 2 liters Water
  • 2 cubes of Chicken buillon - 21 gms
  • 1 can - 398 ml - 14 fl oz Corn cream style
  • 2 tsps light Soya sauce
  • 1 tsp Vinegar
  • 1/2 cup shredded Chicken
  • 1 beaten Egg
  • 1/4 cup Spring Onion leaves
  • Fresh cracked Pepper

Instructions

  • Boil the water and dissolve the stock cubes or use homemade or store-bought stock
  • Add the can of creamed corn and mix
  • Add the soya sauce & vinegar
  • Add the shredded chicken
  • When the soup is boiling, beat the egg and drip it into the soup stirring with a fork to create egg ribbons
  • Add the spring onion leaves and pepper to taste