Chicken and Sweetcorn Soup
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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.
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
1 tablespoon sesame oil
1 egg white
spring onions, to garnish
10 min › Cook:
15 min › Ready in:
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.
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
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.
Add chopped spring onions to garnish and serve hot.
, this is an easy and fantastic dish
- 22 Aug 2011
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
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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