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Chicken and Sweetcorn Soup

Author: Lisa Ho
  • minutes
  • Serves 6 to 8

INGREDIENTS

2 cans

creamed corn

500 g

chicken breast (3 cups of leftover roast chicken shredded)

2

eggs - give it a light whisk

1 1/2 l

water

2

maggi chicken stock cubes (optional)

1 dash

sesame oil

salt

1 tbsp

corn flour (mix with 4 tablespoon water)

white pepper (black if you dont have any white pepper)

Spring onion for garnishing