Chicken & Sweetcorn Soup

Thursday, May 6, 2010

Another lighter soup on the menu today. One of the favourites from the takeaway, Chicken & Sweetcorn soup is a delicious simple soup that's a great way to use up left over chicken. Turkey would work well too.
The following recipe makes two lunch/dinner portions or four starter portions.

• 5g / 1 teaspoon of low fat butter spread
• 1 clove of garlic. Peeled and finely chopped.
• 1 teaspoon of fresh ginger. Washed and finely chopped
• 200g tin of sweetcorn. Drained, rinsed in cold water and patted dry
• 2 pints of chicken stock. Made using 2 cubes. (Preferably low sodium stock cubes)
• 1 egg white. Lightly mixed with a fork
• 2-3 spring onions. Washed, topped, tailed and finely sliced
• 100g cooked chicken. Roughly chopped
• a couple of drops of sesame oil
• a dash of white pepper and a little light soy sauce (or salt) if needed

  1. Heat a large pot on a medium to high heat and add the butter. When it's bubbling, add the garlic and ginger and fry for 2-3 minutes until fragrant.
  2. Next add the sweetcorn and continue to fry for a further 2-3 minutes.
  3. Next add the chicken stock. Increase the heat and bring the soup to the boil for a minute or so. Reduce the heat to medium/low. 
  4. Remove the pot from the heat and swirl it around using a fork or chopstick. Then carefully add the egg white into the centre of the pot and continue to stir to break up the egg.
  5. Next add the chopped spring onion and chicken and stir to combine. Let the soup simmer for about 5 minutes until the chicken is heated through.
  6. Add the sesame oil and white pepper and taste to check the seasoning, adding soy or salt if needed. 
  7. Serve in warmed bowls.

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