Chicken Corn Soup Recipe

I like this Chicken Corn Soup Recipe because it can easily be served as the main meal and is an easy dinner recipe idea for a cold winter evening. The corn with the chicken soup makes it very filling especially if you also serve crusty, fresh bread to mop up the bottom of the bowl.

Serves 4

Ingredients

• 1 litre Chicken stock
• 2 cans creamed corn
• 20ml salt
• 15ml cornflour
• 20 ml water
• 4 chopped chicken breasts
• 2 egg whites, lightly beaten
• 2cm (1 inch) slice of cooked ham, chopped
• 2 spring onions , finely chopped

Method

Bring to the boil the chicken stock, sweetcorn and salt in a large soup pot. Make a paste with the water and cornflour and stir it into it to the stock mixture. Reduce the heat and simmer for about 10 minutes until the stock mixture starts to thicken.

Add the chicken breasts and cook uncovered for another 20 minutes until the chicken is cooked through.

Slowly add the egg whites in a stream while the soup is still cooking. Keep stirring until the egg whites have formed a white stream.

Serve the soup with the chopped ham and spring onions.

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