Chicken Bone Broth and Sweet Corn Soup

It’s an absolute classic, never disappoints and is also super easy to whip up!

INGREDIENTS

1.5L filtered water

4 tsp Tonemade Chicken Bone Broth

2 organic chicken thigh

375g can corn (or 1-2 cobs corn)

2 eggs

1 tsp fresh ginger, ground

1 tsp sesame oil

1 tbls tamari

2 tbls tapioca flour

4 Sping onions, chopped to garnish

Salt

Pepper

INSTRUCTIONS

1. BBQ or pan fry chicken thigh. When cooked, shred into smaller strips or slice thinly

2. While chicken in cooking add 1.5L filtered water to a pot and bring to the simmer

3. Add 4 tsp Tonemade chicken bone broth powder and whisk to dissolve

4. Add the corn, ginger, sesame oil and tamari

5. Add the tapioca flour and whisk gently until slightly thickened consistency

6. Add shredded chicken and season with salt and pepper

7. Remove the pot from the heat

8. Crack the eggs into the pot and whisk gently to create a ribbon effect with the cooked egg.

9. Serve and garnish with spring onion