Chicken & Sweetcorn Soup with Bread Rolls

Ingredients

• 300 g cooked chicken breast
• 400 g tinned cream-style sweetcorn
• 800 ml chicken stock
• 2 egg
• 2 tbsp cornflour
• 1 tbsp soy sauce
• 4 soft white bread rolls

Method

1. 1

   Pour the stock and cream-style sweetcorn into a large saucepan. Bring to the boil over a medium heat.

2. 2

   Mix the cornflour with 3 tbsp cold water until smooth, then stir into the soup. Simmer for 3 minutes until slightly thickened.

3. 3

   Beat the eggs in a jug and pour slowly into the simmering soup in a thin stream while stirring to create egg ribbons.

4. 4

   Shred the cooked chicken and stir into the soup with the soy sauce. Heat through for 2 minutes.

5. 5

   Season to taste and ladle into bowls. Serve with warm bread rolls for dipping.