Chicken & Corn Soup
Chicken & Corn Soup
Cook time: 30–40 minutes
Ingredients
- 4 corn cobs
- 4 cups chicken stock
- 600 g chicken tenderloins
- 800 g canned creamed corn
- 3 cm ginger piece finely chopped
- 2 tablespoons soy sauce
- 4 spring onions sliced, plus extra to serve
- 2 eggs lightly whisked
Instructions
- In a large pot, place the corn cobs, chicken stock and chicken tenderloins. Bring to boil over high heat, then reduce the heat and simmer until the chicken is cooked through, about 10–15 minutes.
- Remove the corn cobs and chicken from the pot. Slice the kernels from the cobs and cut the chicken into small pieces.
- Return the corn kernels and chicken to the pot, then add the creamed corn, ginger, soy sauce and spring onion. Stir well to combine.
- Before serving, slowly pour in the lightly whisked eggs while stirring gently. Serve with extra sliced spring onion if desired.
Nutrition
Calories: 133kcalCarbohydrates: 5gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 511mgPotassium: 430mgFiber: 0.2gSugar: 2gVitamin A: 86IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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