Chicken & Sweetcorn Soup
This Chicken & Sweetcorn Soup blends tender shredded chicken with sweet corn kernels in a delicate, savoury broth enriched with garlic, ginger, and sesame oil. Silky, comforting, and loaded with nutrients, it’s topped with sliced spring onions and optionally finished with a beaten egg for added body and protein. A perfect light lunch or restorative dinner, this dish offers timeless appeal and soothing satisfaction in every spoonful.
Ingredients
- 2 tsps ghee
- 150 g white onion finely chopped
- 2 garlic cloves minced
- 1 litre chicken stock made with one organic stock cube
- 250 g chicken breast diced
- 250 g tinned sweetcorn drained
- 0.25 tsp white pepper
- 2 tbsps cornflour mixed with 6 tbsps water
- 2 eggs beaten
- 0.25 tsp sea salt optional
- 2 spring onions chopped, for garnish
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes, stirring occasionally.
- Add garlic and cook for 1 minute. Stir in diced chicken.
- Add chicken stock, sweetcorn and white pepper. Simmer for 10 minutes.
- Stir in cornflour slurry and mix well until soup thickens slightly.
- Slowly pour in whisked eggs, stirring gently to create ribbons.
- Taste and add salt if desired. Serve topped with chopped spring onions.
Nutrition
Calories: 302kcalCarbohydrates: 28gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 136mgSodium: 624mgPotassium: 783mgFiber: 2gSugar: 10gVitamin A: 323IUVitamin C: 10mgCalcium: 45mgIron: 2mg
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