Chicken Sweet Corn Soup

Chicken & sweet corn Soup


1 brown onion, finely chopped
1 clove garlic, crushed
1 teaspoon ginger, finely grated
½ capsicum, chopped
2 sticks celery, chopped
2 small carrots, chopped
Handful cauliflower, chopped
1 tin creamed corn
1 tin corn kernels
1 packet chicken noodle soup (salt reduced)
½ BBQ chicken, skin removed and shredded, or 1 large chicken breast,
sliced thinly
2-3 Litres chicken stock (salt reduced)
1 -2 teaspoons soy sauce
¼ teaspoon white pepper
1 tablespoon cornflour
1 egg, lightly beaten
4 shallots, chopped

 In a large saucepan sauté onion, garlic, ginger, celery, carrot,
cauliflower and capsicum
 Add stock, chicken noodle soup, creamed corn and corn. Bring to
the boil
 Add chicken and return to slow simmer
 Add soy sauce and pepper to taste
 Thicken with cornflour (mixed with 1 tablespoon water)
 Stir through whisked egg and shallots before serving
Tip: Freeze in individual portions for quick midweek lunches

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