Chicken & Corn Soup


  • 175g chicken
  • Salt to taste
  • Pinch of turmeric
  • Green chillies to taste
  • 1/2 onion
  • 2 tbsps spring onions (chopped)
  • 15g butter
  • 400g creamed sweetcorn
  • 100g frozen sweet corn
  • Pepper to taste
  • 1 block (12g) chicken stock ( We buy our halal chicken stock from barkats in Bolton)
  • 1 beaten egg


  1. Recite Bismillah
  2. Cook chicken with salt, turmeric & green chillies till tender & the water evaporates on low to medium heat.
  3. Shred chicken
  4. In another pot braise onion & spring onions in butter till transparent.
  5. Add creamed sweet corn, frozen sweet corn, shredded chicken & chicken stock.
  6. Bring to a boil. Cover & simmer for 5 minutes.
  7. Add pepper to taste.
  8. Add beaten egg. Stir quickly to form egg threads. Cook until egg has set. If soup is too thick add water & simmer.
  9. Serve with garlic bread.(See recipe)

2 thoughts on “Chicken & Corn Soup

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