Serves 4, 1 syn per a person
- packet of chicken breasts
- 2 pints of chicken stock
- 1 tin creamed corn
- three gently beaten eggs
- 6 finely chopped spring onions
- 1 tablespoon cornflour
- 1 cup vermicelli broken into inch long pieces
- put the chicken stock and the chicken breasts in a saucepan, bring to the boil and then allow to simmer for 20 minutes (until the chicken is cooked)
- skim off any scum from the top of the stock
- remove the chicken from the stock and shred into small pieces
- add the tin of creamed corn to the stock, stir well and allow to cook for a few minutes
- add the spring onion and chicken into the soup
- mix the cornflower with a few spoons of water to make a smooth paste, add this to the soup to thicken it.
- stir in the vermicelli (it will cook in the heat of the soup)
- remove the soup from the heat, slowly pour in the eggs stirring the soup continuously
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