This classic comfort soup is perfect for winter, especially when you're feeling under the weather. It won't cure you, but somehow makes you feel so much better.
- 600 g chicken breast fillets
- 2 x 420 g canned creamed corn
- 4 x 35 g chicken stock cubes, crumbled
- 2 tbsps cornflour
- 1 ½ litres (6 cups) water
- 3 green spring onions finely sliced
- 3 eggs lightly beaten
- plus a little extra green spring onions, sliced to serve
- Trim any fat and sinew from chicken. Cut crossways into thin strips.
- Combine corn and stock cubes in a large saucepan over a high heat. Blend corn our with 1⁄4 cup of the water in a small jug and set aside. Add remaining water to pan. Bring to boil.
- Add chicken. Return to boil. Gently boil, uncovered, stirring occasionally, for about 7 to 10 minutes, or until chicken is cooked.
- Stir in corn our mixture and onions. Cook, stirring, for 1 minute, or until soup boils and thickens.
- While stirring soup in a circular movement, slowly pour in beaten eggs in a thin stream. Bring to boil. Cook a further 1 minute,
or until hot.
- Serve soup topped with extra green spring onions.
Soup can be made to the end of Step 4 up to two days ahead. Reheat soup until hot before adding eggs. If you prefer, replace breast fillets with thigh fillets. Make sure they are well-trimmed and cut into 2cm pieces.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.9 g|
|Total carbohydrates||50.5 g|
|- Sugars||7.3 g|
|Dietary fibre||3.0 g|