Chicken and sweetcorn soup

Author: Niki Bezzant - Founding Editor

Photographer: André Martin

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Serves: 2

Time to make: 20 mins

Ingredients

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1 chicken breast, skin off

500ml carton chicken stock

2 small potatoes

2 cobs corn sweetcornX(or 1 can kernels, drained)

1 egg

dash sesame oil

spring onions

chives

herbs of your choice, to garnish

Instructions

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1 Dice the chicken breast and potatoes into small chunks. Cut the corn off the cobs. Whisk the egg lightly in a small bowl.

2 Bring the stock to the boil in a pot. Add the chicken and potatoes and simmer for 5 minutes. Add the corn and cook for another 5-10 minutes, until the chicken is cooked.

3 Pour in the egg, stirring, and cook for 2 minutes. Add the sesame oil, herbs and spring onions. Season with salt and pepper and serve.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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