Chicken and Sweet corn soup T
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 teaspoons sesame oil1 knob ginger, grated2 cloves garlic, crushed6 cups homemade or good-quality chicken stock1 each: 410g tin creamed corn, corn kernels1 large onion¼ cup each: cornflour, water1 cup shredded cooked chicken1 egg, lightly beatenwhite pepper and salt
Heat the sesame oil in a large pot over a high heat. Stir in the onion, ginger and garlic for about 2 minutes.
Add the stock, creamed corn, drained corn kernels and spring onions. Bring to the boil.
Blend together the cornflour and water. Add to the soup. Cook, stirring, until the mixture boils and thickens. Reduce the heat.
Add the chicken. Pour the beaten egg into the soup in a thin stream, stirring the soup while you do this. Season to taste with white pepper and salt.
Number of Servings: 4
Recipe submitted by SparkPeople user UNSKINNYBAT.
Add the stock, creamed corn, drained corn kernels and spring onions. Bring to the boil.
Blend together the cornflour and water. Add to the soup. Cook, stirring, until the mixture boils and thickens. Reduce the heat.
Add the chicken. Pour the beaten egg into the soup in a thin stream, stirring the soup while you do this. Season to taste with white pepper and salt.
Number of Servings: 4
Recipe submitted by SparkPeople user UNSKINNYBAT.
Nutritional Info Amount Per Serving
- Calories: 350.8
- Total Fat: 11.5 g
- Cholesterol: 79.4 mg
- Sodium: 1,766.6 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.7 g
- Protein: 16.9 g
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