Chicken and Sweetcorn Soup
Creamy Chicken and Sweetcorn Comfort Bowl
Ingredients:
1 tablespoon sesame oil or vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken)
4 cups chicken stock
1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh)
1 tablespoon soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water
2 eggs, lightly beaten
Salt and white pepper to taste
2 spring onions, finely sliced
Fresh coriander (optional)
Directions:
Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened.
Stir in garlic and ginger, cook for another minute.
Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot.
Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes.
Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens.
Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons.
Season with salt and white pepper to taste.
Ladle into bowls and garnish with spring onions and fresh coriander if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 215 kcal | Servings: 4 servings
#souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients
Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!
Creamy Chicken and Sweetcorn Comfort Bowl
Ingredients:
1 tablespoon sesame oil or vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken)
4 cups chicken stock
1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh)
1 tablespoon soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water
2 eggs, lightly beaten
Salt and white pepper to taste
2 spring onions, finely sliced
Fresh coriander (optional)
Directions:
Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened.
Stir in garlic and ginger, cook for another minute.
Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot.
Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes.
Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens.
Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons.
Season with salt and white pepper to taste.
Ladle into bowls and garnish with spring onions and fresh coriander if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 215 kcal | Servings: 4 servings
#souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients
Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!
Chicken and Sweetcorn Soup
Creamy Chicken and Sweetcorn Comfort Bowl
Ingredients:
1 tablespoon sesame oil or vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 boneless, skinless chicken breast (or 1 cup shredded cooked chicken)
4 cups chicken stock
1 can (14 oz) sweetcorn, drained (or 1½ cups frozen or fresh)
1 tablespoon soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water
2 eggs, lightly beaten
Salt and white pepper to taste
2 spring onions, finely sliced
Fresh coriander (optional)
Directions:
Heat oil in a medium saucepan over medium heat. Add onion and sauté for 3-4 minutes until softened.
Stir in garlic and ginger, cook for another minute.
Add chicken breast and pour in chicken stock. Bring to a simmer and cook for 12-15 minutes until the chicken is fully cooked. Remove chicken, shred it, and return to the pot.
Stir in the sweetcorn and soy sauce. Simmer for 5 more minutes.
Add the cornstarch slurry to the pot, stirring continuously until the soup slightly thickens.
Slowly drizzle the beaten eggs into the soup while stirring to create silky ribbons.
Season with salt and white pepper to taste.
Ladle into bowls and garnish with spring onions and fresh coriander if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 215 kcal | Servings: 4 servings
#souprecipe #chickenrecipe #asianinspired #comfortfood #easymeals #homemadesoup #cornsoup #weeknightdinners #quickrecipes #chickensoup #highproteinmeals #soulfood #chineseinspired #brothyrecipes #onepotrecipes #heartymeals #easycooking #lightdinners #glutenfreerecipes #simpleingredients
Nothing beats a warm bowl of Chicken and Sweetcorn Soup on a chilly night Simple, nourishing, and ready in 30 minutes!
