Chicken and Sweetcorn Soup

    Chicken and Sweetcorn Soup

    406saves
    25min


    237 people made this

    About this recipe: This soup will give your local Chinese take-away a run for its money. Chicken is simmered with cream style corn and egg white strands. Enjoy as a starter.

    Ingredients
    Serves: 4 

    • 800ml chicken stock
    • 420g tinned cream style corn
    • 75g shredded, cooked chicken meat
    • 1/4 teaspoon ground white pepper
    • salt to taste
    • 2 tablespoons cornflour
    • 125ml water
    • 1 tablespoon sesame oil
    • 1 egg white
    • spring onions, to garnish

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
    2. In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
    3. Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
    4. Add chopped spring onions to garnish and serve hot.

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    Reviews (20)

    15

    , this is an easy and fantastic dish - 22 Aug 2011

    13

    made this today and it is very tasty and a hit with the whole family. They asked when I would be making it again - 27 Jan 2013

    by
    11

    Just cooked this soup for lunch for my poorly kids - one having had four wisdom teeth removed and the other has tonsillitis. It was brilliant - so easy and so delicious - a complete hit. The only thing I did differently was I cooked some chicken thigh bones and whole chicken wings to make the stock and used the meat off everything for the soup - really tasty. - 23 Oct 2013

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