[center]CHICKEN AND SWEETCORN SOUP ~ for 6
CREAMED SWEETCORN (CAN USE STORE BOUGHT TOO, 800g~)
- 4 tbsp butter
- 2 cups milk, preferably full fat
- 600g sweetcorn, can be frozen
- 2 tsp black pepper
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp flour
Pour the 2 cups of milk into a medium pan on medium-low heat, stir in the flour until it's dissolved. Then insert sugar + salt + black pepper and throw in the 4tbsp butter. Mix together thoroughly, the mixture should be a buttery kind of colour, not white anymore. Then insert the sweetcorn, stir in properly and leave on heat until it's hot to the touch (a few minutes usually).
- 2 chicken breast fillets, cut into small, long and thin pieces
- 3 eggs, beaten
- 9 tbsp of corn flour dissolved in 9tbsp of COLD water
- 1500ml of chicken stock, can be with stock cubes
- 800g~ creamed sweetcorn
First, boil the chicken pieces on high heat with just enough water to cover them in a small pan for 5 minutes or until they're cooked through. Rinse out the water in the pan afterwards.
Put a large pot (trust me, it'll need to be large if you're using the full portions i'm listing here) on high heat and pour in the chicken stock, creamed sweetcorn and chicken and leave on high heat. When it starts simmering pour in the corn flour whilst stirring (important you stir) which will thicken it up, then once it starts properly boiling pour in the egg whilst stirring. The egg will leave little streaks in the soup.
Boil for one more minute then you can eat it. You can leave it simmering on super low heat to keep it warm for ages, it's a soup, just keep an eye on it.