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.