Chicken & Sweetcorn Soup
Servings: 4
Calories: 23kcal
Ingredients
- 1 litre chicken stock
- 2 garlic cloves crushed
- 420 g can creamed corn
- 125 g can corn kernels drained, rinsed
- 3 spring onions thinly sliced
- 2 cups shredded cooked chicken - a BBQ chicken from the supermarket works perfectly or 2 small chicken breasts poached and shredded
- 2 teaspoons soy sauce extra for serving
- 1 tablespoon sweet chilli sauce
- 2 tablespoons of cornflour dissolved in a little water
- 2 egg whites lightly beaten
Instructions
- Place stock, garlic, creamed corn, corn kernels, half the spring onion and 1 cup cold water in a saucepan over medium-high heat.
- Cover.
- Bring to the boil.
- Reduce heat to low.
- Simmer for 5 minutes.
- Add chicken, soy sauce and sweet chilli sauce.
- Stir to combine.
- Simmer for 10 minutes or until heated through - after 5 minutes add the cornflour dissolved in a little water and stir.
- Gradually drizzle in the whisked egg white and stir.
- Divide between bowls.
- Top with remaining onion and extra soy sauce (optional)
- Serve.
Nutrition
Serving: 0g | Calories: 23kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 237mg | Potassium: 62mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg