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
2
Ingredients

1 tin of corn kernels (400g) drained

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

2 cups (500ml) chicken stock

350g skinless chicken thighs (fully trimmed) sliced

100g frozen podded edamame defrosted

1 1⁄2 spring onions 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 spring onion (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 spring onion.

Nutritional Informationper 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

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