A super quick lunch or a great starter - serve with gluten free prawn crackers for the perfect Chinese restaurant experience!
1 litre Chicken Stock
200g Shredded Chicken Breast
350g Sweet Corn (Tinned)
1 Tsp Salt
½ Tsp Cayenne Pepper (optional)
1. Prepare the stock (bought or homemade) - I simmered the bones left over from a Roast Chicken with 1 Large Onion and some salt and pepper for two hours. Once cooled I skimmed the fat off and drained though a fine sieve.
2. Boil enough stock to serve two, once boiling add the Chicken , Sweet Corn, Salt and Cayenne Pepper
3. Simmer for ten mins – make sure that all ingredients are piping hot before serving
4. Garnish with a few finely sliced spring onions and serve