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Member recipe

Chicken and Sweetcorn Soup

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(1 ratings)

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Serves 4

A very tasty and simple authentic soup recipe ideal as a starter or quick snack.

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  • 2 Pints of Chicken Stock (water and stock cubes are fine)
  • 1 tsp of sesame oil
  • 2 tins of creamed sweetcorn
  • 250g cooked chicken breasts chooped into small pieces
  • Dash of white pepper
  • 3 Eggs (Beaten)


    1. In a stock pan bring to a simmer the chicken stock.
    2. Add the chopped chicken and let it simmer for 5 minutes to heat the chicken through.
    3. Add the creamed sweetcorn and again bring it back to a simmer for 5 minutes.
    4. Add the sesame oil and white pepper to season and bring to a gentle boil.
    5. Slowly stir in the beaten egg to produce strands running through the soup.
    6. Serve immediately.

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27th Jan, 2013
As good as anything I have had in any restaurant.
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