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Easy Chicken and Corn Soup
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5 from 3 votes

Chicken & Sweetcorn Soup

Servings: 4
Calories: 0kcal
Author: Bake Play Smile

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: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg