Wednesday, August 15, 2012


Chicken and Corn Soup


2 teaspoons oil
4 spring onions, chopped
2 slices bacon, chopped
1 chicken breast, diced
420g can creamed corn
3 cups chicken stock
1 egg, lightly beaten
1 tablespoon chopped fresh parsley


Heat oil in a saucepan, add spring onions, bacon and chicken and cook for 3 mins.  stir in stock and creamed corn, simmer 10 mins.
Gradually whisk in beaten egg and season with salt and pepper.  Sprinkle with parsely and serve!


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