Chicken and Corn Soup
|Chicken||500 Gram, boiled|
|Fat free chicken stock||3 Cup (48 tbs)|
|Canned cream style corn||250 Gram (1/2 Can)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Water||1 Tablespoon (1 Tablespoon Plus 1 Tablespoon)|
|Egg||1 , whisked|
Remove and discard bones from chicken.
Heat stock in a pan over moderate heat.
Add chicken and cook for 2 minutes.
Stir in corn, salt and pepper.
Mix cornflour with 1 tbsp water, add to soup and cook for about 5 minutes, stirring frequently till slightly thick.
Beat egg with 1 tbsp water in a bowl and pour slowly in a thin stream into hot soup, stirring continuously.
Continue to cook and stir for 1 minute longer.
Ladle hot soup into soup bowls and serve immediately.