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Chicken Corn Soup

Chicken Corn Soup

Chinese-style chicken and sweetcorn soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It’s all finished off with that classic fluffy egg, feathered into the stock. Utterly scrumptious and ready in 20 minutes.

Ready in: 20 minutes

Serves: 2

Complexity: very-easy

kcal: 115

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Ingredients

1 can whole corn (or fresh)
2 eggs, beaten
2 tbsp sesame oil
1 can cream corn
4 cups water
1 chicken breast, cubed
1 cup chicken stock
1 tsp SIDS CRAZY SALT

Directions

Boil stock and add whole corn. Reboil and add cream corn and chicken. Reboil then pour in egg slowly down a fork, stirring. Add sesame oil and SIDS CRAZY SALT. Season to taste.