Recipe
Chicken & Sweetcorn Soup
A comforting Chinese-style chicken and sweetcorn soup with a light savoury broth.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Put the chicken stock, onion and garlic in a saucepan and bring it to a gentle simmer. Cook for 5 minutes until the onion starts to soften.
Add the sliced chicken and sweetcorn. Simmer gently for 8–10 minutes, until the chicken is cooked through.
Stir the cornflour mixture into the soup and simmer for 1–2 minutes until lightly thickened. Add the soy sauce and season with salt.
Pour the beaten egg in slowly while stirring the soup in one direction, allowing it to set into fine ribbons.
Ladle into bowls and finish with the sliced spring onion.
Notes
Serve in warmed bowls with extra spring onion if liked.
About this recipe
This quick chicken and sweetcorn soup makes a warming lunch or light supper. Tender chicken, sweetcorn and egg ribbons are brought together in a savoury broth with soy and spring onion.
