Chicken & Sweet Corn Soup

Tonight’s dinner is simple as I’m feeling a bit under the weather. Chicken and sweet corn soup ; the kind you get at Chinese restaurants. You can add shredded cauliflower, carrots or little pieces of celery too! I used a little ‘cheating’ method as I wanted to do this in under 15 minutes, and they’re made from really simple ingredients too! Hey, chicken the soul after all!

Ingredients - 3 cups shredded cooked chicken (I just boiled chicken breast into the stock, shredded it, then adding it back to the stock)
- 1 litre chicken or vegetable stock
- 1/2 tsp corn flour mixed in 2 tsp water
- 1 can creamed corn (420 g)
- 2 cups corn kernels
- 2 eggs, beaten
- Salt & pepper to taste

1. In a pot, bring stock to a boil and add corn kernels with creamed corn.
2. Add the shredded chicken and the corn flour mixture.
3. On medium high heat, allow the soup to thicken. Whisk in the eggs and allow it to be like strands.
4. Season with salt and pepper!
5. Enjoy while hot 🍲