Chicken & Sweetcorn Soup

Serves:  4 (depending on your portion size:)

Ingredients

200 g chicken breast fillets
1 teaspoon of salt
2 egg whites
3 cups of chicken stock, preferably home-made
1 cup of creamed corn
1 tablespoon of cornflour
2 teaspoons of soy sauce
2 spring onions, diagonally sliced

  1. wash chicken thoroughly, under cold water
  2. pat dry with absorbent paper and place in a food processor bowl
  3. process until smooth
  4. add the salt
  5. lightly beat the egg whites in a small bowl until foamy
  6. fold the egg whites into the chicken mince
  7. bring the chicken stock to the boil and add the creamed corn
  8. dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens
  9. reduce the heat and add the chicken mixture, breaking it up with a whisk.
  10. allow to heat through, without boiling, for about 3 minutes.
  11. season to taste with soy
  12. serve sprinkled with the sliced spring onion

Tip

Warm the dish just before serving
Home-made chicken stock can be frozen ready for use at any time

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