a quick making soup


  • 1 whole hot chicken ( meat stripped off bones)

  • 4 cups of chicken stock

  • 1 can of creamed corn

  • 1 egg

  • pepper to taste


  • 1.

    Strip all the meat into little pieces in a bowl then set aside.

  • 2.

    Heat the chicken stock in a pot (do not boil) then add the creamed corn let it simmer for about 5 mins.

  • 3.

    Then stir in the stripped chicken into the pot and then let it simmer for another 5 mins.

  • 4.

    Then as you are stirring add in the egg (while stirring) let the egg cook all though.

  • 5.

    Then let it stand for 2 mins before serve

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 200kj
  • Fat Total 6g
  • Saturated Fat 1g
  • Protein 19g
  • Carbohydrate 17g
  • Sugar 5g
  • Sodium 494mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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