Soup
Chicken and Sweetcorn Soup
Far Eastern-style chicken broth with sweetcorn and ribbons of egg, in 25 minutes.
- Gluten-free
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 5 cups (1000 ml) chicken broth
- 200 g chicken breast
- ½ tsp ground ginger
- 1 can sweet corn
- ½ tsp salt
- 2 tbsp corn starch
- 3 tbsp water
- 1 egg
- 2 spring onion
Method
- Bring the chicken broth to a boil, add the chicken and reduce the heat. Simmer for about 12–15 minutes, until the chicken reaches an internal temperature of 74°C. Remove, let cool slightly and shred.
- Return the chicken with the ginger, drained corn and salt and cook for 3 minutes.
- Mix the starch with the water, stir it in and let the soup thicken for 1–2 minutes.
- Beat the egg. While the soup is gently simmering, slowly pour in the egg in a thin stream, stirring continuously. Cook for about 1 more minute, until the egg ribbons are fully set.
- Serve topped with sliced spring onion.