Chicken and Sweetcorn soup

Chicken and Sweetcorn soup

By 22 November 2014

The end soup with the string bits of egg in it.

Nutrition facts : Serving Size: 4;


1. Fry spring onions for 30 seconds
2. Add creamed and frozen sweetcorn, chicken and stock
3. Bring to the boil, cover and simmer for 5 minutes
4. Bring almost to the boil, add beaten eggs slowly, while gently stirring soup to form egg threads
5. Cook until the egg has set - do not boil.

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