RECIPE: Chicken and Sweet Corn Soup

So last night, had my first attempt at homemade chicken and sweet corn soup… and gotta say it kicked ass! Even my husband, who hates soups and corn, liked it. I served with hot bread and butter and it was heavenly.


1 leek, white part finely chopped
1 tablespoon vegetable oil
4 cups chicken stock
1 roast chicken
1 x 425g tin creamed corn
2 eggs, lightly beaten
3 spring onions, finely sliced


Cut all white meat from roast chicken. Cut into bite size pieces, set aside.

Heat the vegetable oil in a large pot over medium heat. Add leek and cook until translucent.

Add the chicken stock and bring to the boil. Turn down heat to a simmer and add chicken pieces and creamed corn.

Stir through and allow to simmer for approx. Β 20 minutes.

Take off heat and using a fork, gently stir the soup as you add the beaten egg in a continuous stream. Continue stirring the soup with the fork for another minute once all the egg has been added.

Serve immediately with a small handful of chopped spring onions as a garnish.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s