top of page
Chicken and Sweetcorn Soup

750 ml chicken stock  

250-500g shredded chicken (cooked)

1 x 440g can of creamed corn

2 tbsp cornflour

2 tbsp water

6 spring onions chopped

1 tbsp soy sauce

1 tpsp sesame oil

Extra spring onions for garnish  


 Bring the stock to the boil and add the chicken and corn.

 Mix cornflour with water to a smooth paste and stir into the stock.  

Simmer for 3 minutes then add and stir the spring onions and soy sauce to it Simmer for another couple of minutes then remove from heat and stir in the sesame oil.  

Garnish with the extra finely cut spring onions

bottom of page