Chicken and Sweetcorn Soup
This is such a simple and delicious soup to warm away the winter chills. You can use cooked or uncooked chicken for this soup.
  Serves:  6       Print   FavoriteLoading Add to My Favourites
  • 400 g (14 oz) cooked or uncooked chicken
  • 400 g (14 oz) can of creamed sweetcorn
  • 1 egg
  • 2 tbsp cornflour (cornstarch)
  • 1 tsp sesame oil
  • 2 chicken stock cubes
  • ΒΌ tsp ginger, ground or freshly grated
  • Spring onion (scallion) to garnish
  1. Place 1 litre (34 fl oz) of water in a pan. Crumble in the stock cubes and add the ginger. If using uncooked chicken, add the chicken into the water and simmer for about 20 minutes to cook the chicken, then remove from the pan.
  2. Shred the cooked chicken with your fingers.
  3. Whisk the cornflour into 3 tbsp of water in a small bowl. Break the egg into another small bowl and beat well.
  4. Add the creamed corn and sesame oil to the pan and bring to the boil. Add the cooked chicken and the cornflour/water mixture. Mix well and bring back to the boil.
  5. Adjust the seasoning if necessary. With stirring, drizzle in the beaten egg. Serve with a garnish of chopped spring onion.
Titli's Tips
This is a great way to use up leftover chicken from your Sunday roast!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 155 7%
Calories from Fat 32
Total Fat 3.6g 5%
Saturated Fat 0.8g 4%
Unsaturated Fat 2.1g
Amount Per Serving       % Daily Value
Total Carbohydrate 15.2g 5%
Dietary Fibre 0.9g 3%
Sugars 1.5g
Protein 16.5g 33%
Cholesterol 70.2mgs 23%
Percent Daily Values based on a 2,000 calorie diet.