Chicken & Sweet Corn Soup

4
Servings
5m
Prep Time
10-15m
Cook Time
15m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (432.8 g)
  • Calories 251.2
  • Total Fat - 5.5 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 56.8 mg
  • Sodium - 758.1 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.7 g
  • Protein - 26 g
  • Calcium - 48.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.2 mg

Step 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.

Step 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.

Tips & Variations


No special items needed.

Related

ellie

Simple and good! I used two leftover chicken breasts and skipped the egg whites. I thought frozen green peas would also be good in this soup -- but wonderful all on its own. Thanks for sharing!

review by:
(10 Jun 2020)

TeresaS

The hubby said..."Wow...this is good"...I cut the recipe in half and you get at least 2 1/2 servings...large portions...the hubby ate the 1/2 serving...he did think that it needed something crunchy like celery or water chestnuts...I told him "it's soup"...but next time I'll throw in some water chestnuts if I have any available...Made for Billboard tag game...

review by:
(31 Jan 2020)