Chicken and sweetcorn soup

 

This super midday meal will warm the soul for winter! Serve with bread rolls, noodles or a hearty smile for a filling dinner.

• 1 litre salt-reduced chicken stock
• 2 garlic cloves, crushed
• 420g can creamed corn
• 125g can corn kernels, drained, rinsed
• 3 green onions, thinly sliced
• 2 cups shredded cooked chicken
• 2 teaspoons soy sauce
• 1 tablespoon sweet chilli sauce
• 2 egg whites, lightly beaten
• 1/2 teaspoon sesame oil

1. Step 1
   Place stock, garlic, creamed corn, corn kernels, half the onion and 1 cup cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chicken, soy sauce and sweet chilli sauce. Stir to combine. Simmer for 10 minutes or until heated through.
   
2. Step 2
   Gradually stir in egg white, then oil. Divide between bowls. Top with remaining onion. Serve.

The above recipe came from Taste.com.au and you can see it HERE.


IGA had vegetable and chicken stock on special today,  so will make the above tasty soup over the weekend!


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