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Oriental Chicken & Sweetcorn Soup



  • 200 g Boiled Corn Kernels
  • 1 Cup Water
  • 2 Eggs
  • 3 Tsps. Corn Flour
  • ½ Tsp. Ground Pepper
  • 2 Tsps. Salt
  • 120 g Boiled Corn Kernels
  • 200 g Shredded Chicken Breasts
  • 200 ml Chicken Broth
  • 200 ml UFC Velvet Oat Milk unsweetened
  • Sliced Spring Onions


  1. Grind boiled corn kernels with water, then add shredded chicken breasts, chicken broth, and bring to boil.
  2. Gradually add UFC Velvet Oat Milk, seasoning with pepper, salt and stir well. Then add soluble corn flour and stir well.
  3. Beat the two eggs in a bowl and drizzle into the soup pot. Stir well.
  4. Ladle into a bowl and sprinkle with sliced spring onions.
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