Chicken & Sweet Corn Soup
Created by Tisme on October 30, 2015
- Servings: 4
- Prep Time: 5m
- Cook Time: 10-15m
- Recipe #21535
Ingredients
- 1 liter chicken stock
- 1 teaspoon ginger, finely grated
- 1/2 pound skinless chicken breasts (2 breasts)
- 410 grams creamed corn
- 1 tablespoon soy sauce
- 2 egg whites (lightly whisked with a fork)
- 4 spring onions (finely sliced)
How to Make
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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.
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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.
Nutritional Facts
- 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