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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

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.


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


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


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

Nutrition Facts

Servings 0

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