- 1 litre gluten free chicken stock
- 420 grams of sweet or creamed corn
- 4 spring onions, thinly sliced
- 350g skinless chicken fillets, thinly sliced
- Place stock in a large saucepan. Stir in creamed corn & spring onions. If adding carrots. Add at this step. Stir occasionally. Bring to boil.
- Reduce heat to a simmer and add chicken, stirring thoroughly to break up the chicken. Cook for 5 minutes until chicken is cook through.