Chicken and Sweetcorn Soup
A thick comforting soup of shredded chicken and creamed sweetcorn finished with egg white.
Prep
8 min
Cook
17 min
Total
25 min
Serves
4
Per serving
264 kcal
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Instructions
Step 1: Poach the chicken breast in the chicken stock with the grated fresh ginger until cooked through, then shred it.
Step 2: Return the shredded chicken to the stock with the sweetcorn, salt and white pepper.
Step 3: Stir in the slaked cornflour and simmer until the soup thickens.
Step 4: Turn off the heat, stream in the beaten egg whites and finish with sesame oil and spring onion.
Ingredients
Quantities update automatically for 4 servings.
- 250 gChicken breast
- 400 gSweetcorn
- 1 litreChicken stock
- 2 wholeEgg — whites only, beaten
- 2 tbspCornflour — slaked in water
- 10 gFresh ginger — grated
- 2 stalksSpring onion — sliced
- 1 tspSesame oil
- ¾ tspSalt
- ¼ tspWhite pepper
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 264 kcal
- Protein
- 23.9 g
- Carbohydrates
- 28.5 g
- Fat
- 7.2 g
- Saturated fat
- 1.9 g
- Fibre
- 3 g
- Sugar
- 4.3 g
- Sodium
- 1209 mg
These figures are estimates for general information only and are not medical or dietary advice.