Chicken sweetcorn soup & Garlic toasted bread

Chicken sweetcorn soup: Boil the chicken in the water with little salt for 15-20 minutes. Drain the water and keep aside.

Cool the boiled chicken and shred it.

Now in the remaining void stock, put some butter, the corn kernels, salt and pepper powder and bring up-to boil.

Now add the cooked chicken, and stir. While it's boiling, add cornflour (dissolved in water), to attain the required thickness.

Now beat an egg and slowly drop it into the soup while continuously stirring. Boil it till the soup consistency is attained. Serve

Garlic toasted bread :Mix the grated garlic with the mayonnaise.

Lightly butter the bread slices followed by the garlic infused mayo.

Sprinkle pepper powder.

Toast or bake them in an oven at 200 degree Celsius for 15-20 minutes..