3 – 4 cooked chicken breasts
3 cups chicken stock
1 can creamed sweet corn
1 can sweet corn kernels
1 tsp soy sauce
2 spring onions, finely sliced
- Remove the skin and shred the chicken breasts.
- In a medium pan heat 3 cups of chicken stock, add the chicken, both cans of corn and soy sauce.
- Mix well and bring to the boil, reduce heat and gently simmer for about 5 minutes.
- Stir in the spring onions and season to taste.