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Chicken and Sweetcorn Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 min
- Yield
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Asian-inspired
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Crustaceans — check ingredient labels
- Possible Fish — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken and Sweetcorn Soup brings together 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers), 500 ml water, 1/2 chicken stock cube, dissolved in small amount water in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
- 500 ml water
- 1/2 chicken stock cube, dissolved in small amount water
- 200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
- 2 eggs, beaten
- 3 spring onions, finely sliced
- salt
- pepper
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Instructions
Boil water.
Add creamed style corn and add the dissolved chicken stock and stir.
Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
Bring back to the boil.
Take the soup off the element and let it cool for 15 seconds.
Slowly add the beaten egg in a thin stream whilst stirring all the time.
Add salt and pepper to taste.
Serve in soup bowls and sprinkle with spring onions.
Keep Cooking
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