Chicken and sweet corn soup

Serves 4 as an easy meal


  • 1L chicken stock
  • 420g can creamed corn
  • 4 spring onions, thinly sliced (or shallots)
  • 350g chicken breast, thinly sliced


  1. Place stock in a large saucepan with the corn and bring to the boil.
  2. Reduce heat to a simmerand add the chicken. Cook for 3 minutes, then add the spring onions and cook for a further 2 minutes. Serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.