Chicken & Corn Soup

PREP 10 MIN
COOK  15 MIN

This Chinese takeout classic is one of the quickest, tastiest soups going around. Up the flavor by seasoning with a dash of soy sauce, fish sauce or sesame oil.

DF

EF

GF

NF

Number of servings
4
Ingredients

2 cans of corn kernels (14 oz) drained

2 tsp fresh ginger finely grated, or 1 tsp ground ginger

4 cups (1L) chicken stock

700g skinless chicken thighs (fully trimmed) sliced

200g frozen podded edamame defrosted

3 scallions sliced

Methodbased on 4 servings
1

Blend or process half of the drained corn until smooth.

2

Combine blended corn in a large saucepan with remaining corn, ginger and stock. 

3

Partially cover the pan, bring to the boil over medium heat, reduce to a simmer and cook for 5 minutes.

4

Add chicken, edamame and most of the scallion (save some for garnishing) and cook for 4-5 minutes or until the soup returns to a simmer and the chicken is cooked through.

5

Serve scattered with remaining scallion.

Nutritional Informationbased on 1 serving

Energy (kJ)

1707 kJ / 409 cals

Protein

42.2 g

Fat

13.5 g

Sat. Fat

3 g

Carbs

27.3 g

Sugar

5 g

Fiber

5.5 g