Chicken & Sweet Corn Soup

Submitted by Tisme

"This is wonderful, delicious and warming for a cold winter's night and the best is .....it's so quick and easy. I use reduced salt chicken stock and season myself if needed, but have posted recipe as written. I have also made this recipe using the microwave using pre cooked chicken adding the chicken with step 2."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 liter chicken stock
• 1 teaspoon ginger, finely grated
• 2 skinless chicken breasts
• 410 g creamed corn
• 1 tablespoon soy sauce
• 2 egg whites, lightly whisked with a fork
• 4 spring onions, finely sliced

directions

1. Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
2. Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.

Reviews

[loof751]

Boy this is a GREAT soup! So simple to make, quick to the table, and just delicious! Made just as directed and wouldn't change a thing. Loved the flavor from the ginger, great with the salty soy and sweet corn. Filling, healthy, tasty - this is a keeper - thanks for sharing the recipe!

 

[Linky]

This was a good soup that I will make again. I did have to doctor it up a bit, it seemed kind of bland. Added a few drops sesame oil, salt and pepper. Was short on green onions/spring onions, so I added a sliced leek, too. Surprisingly, the second day it seemed more flavorful. Made for a nice "soup & sandwich" supper.