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Friday, 18 April 2008

Chicken and Sweetcorn Soup


1 bag of Quorn chicken pieces
1 tin of Sweet Corn
1 Egg
2 pints of chicken stock made with bovril
1 packet of plain noodles (dried)
Salt and freshly ground black pepper


In a saucepan, place the chicken stock, bring to the boil. Lower the heat and add the quorn pieces and cook. Break up the dried noodles and add to the cooked quorn, simmer.

In a bowl or cup, whisk the egg, add the egg to the quorn and noodle mixture and stir quickly so that the egg disperses.

Add salt and pepper to the preferred taste and serve hot.

Sin value per serving:

Green Day - FREE


joy said...

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