4. Add the salt and the shredded chicken and keep on simmer. 5. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. 6. Add the vinegar and serve hot. 7. *Alternatively ...

This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal ...

2. Add canned corn and cook for 5 minutes. 3. Add salt and pepper and jalapeno brine. Add a little water and cook for another 5 minutes. Let it cool and then puree in a blender. 4. Heat it up again ...