Corn and Chicken Soup | 4 Ingredients

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Corn and Chicken Soup
Serves
serves
Ingredients
  • 4 cups gluten free chicken stock
  • 500 grams chicken breasts sliced thinly
  • 2 420g cans of GF creamed corn
  • 4 free range eggs lightly beaten
Instructions
  1. Bring chicken stock to the boil in large non-stick saucepan.
  2. Add chicken, reduce and simmer for 3 minutes before adding the creamed corn.
  3. Simmer for 8 minutes and whisk in eggs.
  4. Continue to stir until egg is separated and spread evenly throughout the soup.
  5. Season with sea salt and pepper.
  6. Serve warm with gluten free toast.
Serves
serves
Ingredients
  • 4 cups gluten free chicken stock
  • 500 grams chicken breasts sliced thinly
  • 2 420g cans of GF creamed corn
  • 4 free range eggs lightly beaten
Instructions
  1. Bring chicken stock to the boil in large non-stick saucepan.
  2. Add chicken, reduce and simmer for 3 minutes before adding the creamed corn.
  3. Simmer for 8 minutes and whisk in eggs.
  4. Continue to stir until egg is separated and spread evenly throughout the soup.
  5. Season with sea salt and pepper.
  6. Serve warm with gluten free toast.
Recipe Notes

Optional: Add 2 spring onions to pack the soup with even more flavour!

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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