Chicken & Sweet Corn Soup

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: 15 mins
• 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.