Sweetcorn chicken soup

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By stuart radforth | Prep: 15 min | Cook: 15 min | Serves: 4

Tags: Snack, Lunch, Dinner, Chinese, Gluten-Free, Nut-Free, Dairy-Free

Ingredients

• 1000 ml water
• 400 g chicken thighs
• 1 pcs chicken stock cube
• 1 g sweetcorn
• 2 pcs eggs
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Boil water in a pot.
2. Add 400g of chopped chicken thighs and a chicken stock cube to the boiling water.
3. Stir in a tin of creamed sweetcorn.
4. Crack 2 eggs into the pot while stirring to mix them in.
5. Season with salt and pepper to taste.
6. Serve the soup in bowls.

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