A staple on many restaurant menus, this soup is very simple to make and is a great way of using up leftover cooked chicken and chicken stock.
Ingredients (Serves 6)
1.5l chicken stock
380g can/ tetra-pack cream-style sweetcorn
250g sweetcorn kernels
100g cooked chicken, cut into small pieces
2 tsp light soy sauce
ground white pepper to taste
1 tbsp cornflour
2 eggs, beaten
2 spring onions, chopped
1 Bring the stock to the boil in a large saucepan. Add the two types of sweetcorn and bring to the boil.
2 Meanwhile, place the chicken in a small bowl, add the soy sauce and ground white pepper. Mix well and set aside.
3 In a small bowl, mix the cornflour with a little water to form a smooth paste. Slowly add this to the stock and sweetcorn, stirring continuously with a wooden spoon.
4 Slowly drizzle the beaten eggs into the soup, stirring continuously with a wooden spoon.
5 To serve, divide the marinated chicken into individual bowls then ladle in the soup and sprinkle some spring onions over the top.
Nutritional information per serving: 260kcal, 1093kJ, 16.5g protein, 6.4g fat, 37.6g carbohydrates, 1.4g fibre