Quick Chicken and Sweetcorn Soup
This quick chicken and sweetcorn soup is so easy to make and tastes just like the ones you order from a restaurant. It is perfect as an entree, light lunch or dinner, especially when you are feeling under the weather. Made with store bought chicken stock, this delicious soup can be on the table in under 30 minutes.
Servings 4 People
- 1 L low sodium or regular chicken stock
- 1 chicken breast (or 2 thigh fillets)
- 420 gm creamed corn (1 can)
- 2 ginger slices
- 1/2 tsp soy sauce (optional)
- 1/4 tsp salt or to taste (omit if using regular stock)
- pepper, to taste
- 1 large egg beaten
- 2 tbsp cornstarch
- 2 tbsp water
- spring onions (optional)
- coriander / cilantro (optional)
In a pot on medium high, add the chicken stock, creamed corn, salt, pepper and ginger. Bring the pot to the boil.
Once the pot is boiling, add the chicken and turn the heat down to medium. Cook for 10-14 minutes.
Take the chicken out and check if it is cooked. If yes, then allow it to cool in a covered bowl. If not, put it back into the pot until done.
Turn the heat down to low and shred the chicken once it is cool enough to handle. Keep the shredded chicken in a covered container until needed.
Slowly swirl the soup in a circular motion with a spoon and add the beaten egg in small batches.
Add in the soy sauce (if using) and taste check. Adjust the soup to your taste.
Add the thickener (if using) to the soup and stir until completely incorporated.
Just before serving, fish out the ginger and add the shredded chicken back into the soup.
Garnish with the spring onion and/or coriander.
Calories: 213kcal | Carbohydrates: 26g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 644mg | Potassium: 590mg | Fiber: 1g | Sugar: 4g | Vitamin A: 154IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg