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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 284.1
  • Total Fat: 5.4 g
  • Cholesterol: 50.0 mg
  • Sodium: 797.8 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 12.8 g

View full nutritional breakdown of Quick and Easy Chicken and Sweet Corn Soup calories by ingredient
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Quick and Easy Chicken and Sweet Corn Soup

Submitted by: LECTERCLARICE

Introduction

This recipe was given to me by my friend's mum-- apparently Chicken and Sweet Corn Soup was my friend's favourite Chinese meal when she was little, so her mum came up with this super quick and easy recipe to cook at home.

Every time I cook this recipe for someone they absolutely fall in love with it, and considering it's so easy to make, and can be made up to one day in advance and reheated, this recipe really is one of my all-time faves!
This recipe was given to me by my friend's mum-- apparently Chicken and Sweet Corn Soup was my friend's favourite Chinese meal when she was little, so her mum came up with this super quick and easy recipe to cook at home.

Every time I cook this recipe for someone they absolutely fall in love with it, and considering it's so easy to make, and can be made up to one day in advance and reheated, this recipe really is one of my all-time faves!

Number of Servings: 8

Ingredients

    2 x BBQ/Roasted Chicken Breasts (skin removed), chopped into 1cm (1/2 inch) cubes.
    2 x 400g Cans of Creamed Sweet Corn
    1 lge Onion chopped finely
    4 tbsp Shallots/Green Onions chopped
    6 x Chicken Stock Cubes (or six tsp stock powder)
    4 cups (1L) water
    1 egg
    4 tbsp Cilantro/Coriander, chopped
    Dash each of salt and pepper
    1 tbsp Extra Light Olive Oil
    1 cup Celery, diced

Directions

Makes 8 entree-sized servings or 4 main-meal sized servings.

1) Heat extra light olive oil in a large saucepan over medium heat.
2) Saute onions and lower white parts of shallots (green onions) and cilantro (coriander) in oil until onions are soft, but not brown.
3) Stir in 2 cans of creamed sweet corn, water, salt and pepper and chicken stock , and bring to the boil then reduce heat, add cubed cooked chicken breast and simmer for 5 minutes.
4) Whilst soup is simmering, crack egg into small bowl and gently break up yolk and mix through egg white, but do not beat.
5) Add diced celery to soup, then, using fork to control flow, slowly swirl egg mix into soup in thin dribbles, stirring soup continuously.
6) Once egg mix rises to top of soup as thin white swirls soup is cooked.
7) Ladle into bowls and serve with chopped cilantro (coriander) and thinly sliced green parts of shallots (green onions) as garnish and to add extra fresh flavour. Enjoy!

***HINT: You can add extra water, or less water, as required, to adjust the consistency of the soup. For a heartier main meal, I tend to use less water to make the soup a bit chunkier. Yum!***

Number of Servings: 8

Recipe submitted by SparkPeople user LECTERCLARICE.






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