- 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
- Bring chicken stock to the boil in large non-stick saucepan.
- Add chicken, reduce and simmer for 3 minutes before adding the creamed corn.
- Simmer for 8 minutes and whisk in eggs.
- Continue to stir until egg is separated and spread evenly throughout the soup.
- Season with sea salt and pepper.
- Serve warm with gluten free toast.