CHICKEN & SWEET CORN SOUP

TASTAST-TIC

Ingredients

• RYVITA^® Cracked Black Pepper
• TWO CHICKEN BREAST CUT INTO SMALL CUBES.
• SMALL TIM OF SWEET CORN
• THREE SLICES OF BACON, CHOPPED INTO LITTLE SAMLL PEICES
• 2 EGGS BEATEN
• SOME CHOPPED CORIENDOR
• A PINCH OFPEPER & SALT
• ONE CHOPPED UP ONION
• COOKING OIL AND 2 TABLE SPOON OF CORN FLOUR

Method

1. FRY THE ONIONS IN TABLE SPOON OF OF OIL AND ADD IN THE BACON & FRY FOR ABOUT 2 MINS. 2. ADD CHICKEN CUBES AND FRY AND FOR FOR 5 MINS, COVERING THE PAN WITH A LID. 3. ADD A PINCH OF SALT AND PEPPER AND ADD ABOUT 2 PINTS OF WATER. 4. ADD THE SWEET CORN AND COOK UNDER MEDIUM HEAT UNTIL BOILING. 5. STIR IN THE CORN FLOUR AND COOK FOR A FURTHER 5 MINS AND TURN THE HEAT OFF. 6. STIR IN THE EGGS SLOWING. 7. SERVE THE SOUP WITH CORIENDER LEAVES WITH CRIPSBREAD.