Quick and Easy Chicken and Sweet Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 Corn1 lge Onion chopped finely4 tbsp Shallots/Green Onions chopped6 x Chicken Stock Cubes (or six tsp stock powder)4 cups (1L) water1 egg4 tbsp Cilantro/Coriander, choppedDash each of salt and pepper1 tbsp Extra Light Olive Oil1 cup Celery, diced
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.
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.
Nutritional Info 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
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