Chicken and Sweet Corn Soup

 

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 Comforting.Warming.Simple

A recipe from Road Ahead, our state’s motor vehicle club’s magazine and submitted by Michael’s Oriental, this soup is simple with lots of flavour.

Also perfect without the egg, should family members prefer it this way.

An ideal gluten free easy meal for gluten free uni students or those on a tight budget.

Ingredients (for 1 serving)

1 tablespoon olive oil

40 g boneless skinless chicken breast

1 tablespoon corn flour

200  ml chicken stock (Campbell’s is GF)

100 g sweet corn

1 egg

½ teaspoon sesame oil (or a splash if you find the taste a little strong)

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Method

Heat oil in a deep pan and gently cook the chicken.

Mix the cornflour with a little of the chicken stock in a cup before adding to pan with remaining stock and sweet corn.

Bring to boil, stirring continuously and simmer for 3 minutes.

In a  small bowl, beat the egg then slowly pour into the pan and stir.

Season with salt and pepper.

Transfer to bowl and serve.