Dan’s chicken and corn soup

29th July, 2020

By Dan Billington



2 Chicken breast

2-3 Potatoes

2 Eggs

Tin Corn kernal

Tin Creamed corn

1L Chicken Stock

1 tbsp Olive Oil

1 tsp Sesame oil

2 Cloves garlic


Spring Onions

Chilli (optional)



Cut chicken into small pieces and set aside.

Peel and dice potatoes and par boil, drain and set aside.

Add olive oil and sesame oil to a stock pot, add chopped garlic, ginger, spring onions and chilli. Cook for a couple of minutes until softened.

Add chicken and stir until nearly cooked through. Add potatoes, chicken stock, tin of creamed corn, tin of corn kernels and cook until it starts to boil.

Turn down heat and while simmering, stir in 2 beaten eggs with a fork a little at a time to create ‘strings’ in the soup.

Add salt and pepper to taste. Garnish with spring onion and serve with toasted crusty bread.