Corn and Chicken Soup - 4 Ingredients
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Corn and Chicken Soup

Serves 4 serves


  • 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.

Recipe Notes

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

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