Alive and Cooking

Chicken and Baby Corn Broth

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(Serves 4)
1 chicken breast fillet
1 tin (425g) baby corn spears, remove tips for garnish
1 litre chicken stock
2 potatoes
1 stick of celery
½ brown onion
1 tbsp white balsamic vinegar
1 tbsp chopped chives
Splash of olive oil


Finely chop all ingredients to approx. 5mm thickness.

Heat pan with oil and toss in the potatoes, onion, celery and sliced baby corn.

Pour in the white balsamic vinegar, add the chicken stock, place on a lid and bring to a boil, then simmer for 5 minutes.

Add the finely chopped chicken to the broth and boil vigorously for a further 5 minutes until the chicken is cooked.

Sprinkle over with corn tips and chives and serve.

Chicken and Baby Corn Broth