Busters Recipes

Chicken and Sweet Corn Soup

Ingredients

¾ litre Full flavoured chicken stock
100 g Cooked chicken breast, shredded
200 g Sweet Corn, canned or frozen
1 Egg
3 tbsp Corn flour
1 tbsp Light Soya Sauce
½ tsp Sesame Oil
Salt and Pepper to taste
Chopped chives or spring onions to garnish

Method:

Dissolve the corn flour in a little water. Bring to the
boil the chicken stock and add the corn flour mixture,
chicken, sweetcorn, light soya sauce and sesame oil. Season to taste.

Reduce the temperature of the soup to simmering and stir
briskly.

Beat the egg. Whilst the soup continues to simmer pour in
the egg in a fine stream over the prongs of a fork.

Allow the soup to simmer for a further half minute without
stirring.
Serve immediately garnished with chopped chives or spring
onions.

Note; For soup of a thicker consistency, add more cornflour.

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