Description
A comforting chicken sweetcorn soup with a rich flavor and creamy texture.
Ingredients
Scale
- 1 tbsp sesame oil
- 2 cloves garlic (peeled and minced)
- 1 litre (4 cups + 3 tbsp) good quality chicken stock
- 1 small chicken breast (approx. 150g/5 oz, chopped into small chunks)
- 200 g (7 oz) tin sweetcorn (drained)
- 1/8 tsp white pepper
- 2 tbsp cornflour (cornstarch for US) (mixed with 6 tbsp water)
- 2 medium eggs (whisked)
- ¼ tsp salt
- 2 spring onions (scallions, chopped)
Instructions
- Heat the oil in a large saucepan over a low-medium heat.
- Add the garlic and cook gently, whilst stirring, for 1 minute.
- Add the chicken stock and diced chicken, turn up the heat and bring to the boil.
- Simmer for 5 minutes.
- Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
- Add the sweetcorn to the pan along with the white pepper and mix together.
- Bring back to the boil and simmer for a further 5 minutes.
- Slow stir in the cornflour slurry to thicken the soup slightly.
- Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
- Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock).
- Divide between bowls and garnish with chopped spring onions before serving.
Notes
- Ensure the chicken is fully cooked before serving.
- Adjust salt to taste depending on the saltiness of your chicken stock.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg