Chicken and Sweetcorn Soup

A silky, comforting Chinese-style soup that’s incredibly easy to make. Perfect when you’re feeling under the weather.

Ingredients

• 2 chicken breasts
• 340g tin sweetcorn, drained
• 1 chicken stock cube dissolved in 750ml water
• 2 eggs, beaten
• 2 spring onions, sliced
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 1 tsp sesame oil
• White pepper to taste

Method

1. Place the whole chicken breasts, sweetcorn, stock, and soy sauce in the slow cooker.
2. Cook on Low for 4-5 hours or High for 2-3 hours.
3. Remove the chicken, shred with forks, and return to the pot.
4. Stir in the cornflour mixture and cook for 10 minutes until slightly thickened.
5. Slowly drizzle in the beaten eggs while stirring gently to create egg ribbons.
6. Drizzle with sesame oil, top with spring onions, and serve.

Tips

Drizzle the egg in slowly in a thin stream while stirring — this creates those lovely silky ribbons.