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Chicken & Sweetcorn Soup

Homemade chicken & sweetcorn soup
(Serves 2)

1x Chicken Breast
1x tin of sweetcorn
1x egg beaten in a cup
1x clove of garlic crushed
A small amount of crushed ginger
1x chicken stock cube
1x tsp cornflour

Place your chicken breast in a Pyrex dish with 600ml of water and add your chicken stock cube, Cook on 200 degrees for 45-60 minutes. Until chicken breast is fully cooked.
Remove from dish and allow to cool, leave the excess liquid in the dish.
When cool shred the chicken breast into small pieces.
Place the chicken in a saucepan with the garlic and ginger and lightly cook for 3-5 minutes.
Add the excess liquid from the chicken into the pan, let it simmer for 8-10 minutes.
Mix the cornflour with a small drop of water, and then add to the saucepan.
Add your sweetcorn.
And then slowly add the beaten egg into the saucepan while quickly whisking the soup with a chopstick or the handle of a fork to create small strands of egg.
Cook for 5 more minutes then serve with an added season of salt & pepper
Delicious served with prawn crackers.
Enjoy (:

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