Recipe: Chicken and sweetcorn soup

I love chicken and sweetcorn soup as it's both delicious and really easy to prepare (less than 15 minutes). I like to use the left-over chicken from the Sunday roast to prepare this. Did I say this was also frugal? Surprisingly, this soup originates from the USA which is why you have to use canned creamed sweet corn. It won't taste authentic otherwise.

To serve 4 people.
Ingredients
  • 200g cooked chicken, roughly chopped

  • half tsp grated fresh ginger

  • 3-4 Tbsp milk

  • 1 Tbsp cornflour paste

  • 600ml chicken stock (Oxo cubes work fine)

  • 1 can of creamed American style corn

  • 2 egg whites

  • Salt and pepper to season

  • Spring onions to garnish

Method

  • Beat the egg whites until frothy.

  • Add the milk and cornflour paste

  • Add the fresh ginger and pour onto the cooked chopped chicken.

  • Bring stock to the boil and add the creamed corn.

  • Stir in the marinated chicken mixture.

  • Season to taste, stirring gently to blend

  • Serve hot and garnish with chopped spring onion.

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