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Chicken & Corn Soup

Yields4 Servings

 1 l salt-reduced chicken stock
 400 g skinless chicken breast, finely sliced
 2 cloves garlic, crushed
 2 tsp minced ginger
 1 x 420g can creamed corn
 1 x 310g can salt-reduced corn kernels, rinsed, drained
 1 cup diced vegetables of your choice (e.g. frozen peas, mushroom, capsicum)
 1 tsp sesame oil
 1 egg
 3 spring onions, finely sliced
1

Place chicken stock and chicken breast in a large saucepan and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is cooked.

2

Add garlic, ginger, creamed corn, corn kernels, diced vegetables and sesame oil. Bring to the boil and simmer for two minutes.

3

In a small bowl, lightly whisk egg. Slowly pour into soup while stirring to form long threads of egg.

4

Ladle soup into bowls and top with spring onions. Serve with wholemeal bread.

Nutrition Facts

Servings 4