chicken and sweetcorn soup
- Number of Servings: 5
Ingredients
4 cups chicken stock or broth4.5 oz chicken breast, roughly chopped1 can of sweetcorn1-2 T honey1 - 2 T sherry1 T soy sauce2 T arrowroot2 eggsfreshly ground black pepper to taste
Pour the chicken stock into a large pan and bring to a boil. add the chicken, turn down teh heat to a gentle simmer. (i prefer to bake my chiken so i skip this step).
add the sweetcorn, honey, sherry and soy sauce and simmer for about 10 mins
mix 2T arrowroot with a little cold water, before pouring into the soup and stirring. If it's not thick enough, add another teaspoon of wtered down arrowroot.
Remove the chicken from teh soup with a slotted spoon. Tear it apart using two forks, then put back in the soup.
Crack eggs into a cup and whisk a little with a fork. pour into the soup whilst stirring and you'll see nice streaks of egg. season with freshly ground black pepper.
serve in a bowl, maybe with a few chopped rounds of spring onion.
Number of Servings: 5
Recipe submitted by SparkPeople user MOUSTER.
add the sweetcorn, honey, sherry and soy sauce and simmer for about 10 mins
mix 2T arrowroot with a little cold water, before pouring into the soup and stirring. If it's not thick enough, add another teaspoon of wtered down arrowroot.
Remove the chicken from teh soup with a slotted spoon. Tear it apart using two forks, then put back in the soup.
Crack eggs into a cup and whisk a little with a fork. pour into the soup whilst stirring and you'll see nice streaks of egg. season with freshly ground black pepper.
serve in a bowl, maybe with a few chopped rounds of spring onion.
Number of Servings: 5
Recipe submitted by SparkPeople user MOUSTER.
Nutritional Info Amount Per Serving
- Calories: 136.0
- Total Fat: 3.1 g
- Cholesterol: 103.8 mg
- Sodium: 1,153.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.0 g
- Protein: 10.7 g
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