Ingredientschicken and corn soup

  • 1L chicken stock
  • 1 chicken breast
  • 2 tsp grated ginger
  • 1 tbsp liquid aminos (or gf soy sauce)
  • 1 tbsp corn flour
  • 1/4 cup water
  • 1 410g can creamed corn
  • 2 corns
  • 2 egg whites
  • pepper

Directions

  1. In a pot, over high heat, add chicken stock & chicken breast. Bring to boil
  2. Reduce heat & simmer until chicken in cooked through
  3. Remove chicken & shred
  4. Add soy sauce & ginger to stock mixture
  5. Meanwhile, in a small bowl mix corn flour & water, then add to stock mixture
  6. Cook & stir until mixture thickens slightly
  7. Cut corn kernels off of the corns
  8. Add chicken, creamed corn & fresh corn. Stir until warmed through
  9. Whisk the egg whites in a small bowl & slowly add to soup, whilst stirring
  10. Serve & season with pepper