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Serves 4

Chicken and Sweetcorn Soup

This is a really simple soup to make and it tastes just like what you would get from the local Chinese. If you like more punch, then add a little more ginger, or even some chilli.


  • 1 tsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 inch cube fresh ginger, peeled & finely chopped
  • 1 onion, chopped
  • 4 chicken breasts (480g), chopped into small cubes
  • 1 ltr stock (bouillon powder works great for this)
  • 320g frozen sweetcorn
  • 150g rice noodles, crushed a little
  • 2 medium eggs, beaten


  • In a large pan add the oil and fry the garlic, ginger, and onion for a few minutes on a medium/high heat until the onion softens.
  • Add the chicken and stir constantly until it whitens.
  • Add the stock and sweetcorn and bring to the boil then reduce to a simmer and simmer for 10 minutes or until chicken is cooked through.
  • Check cooking times on your rice noodles and add for desired time then dribble in the egg and stir it in with a fork so it all breaks up into tiny bits.
  • Season with salt and pepper and serve hot. Can garnish with spring onion if you like.
  • Kcal: 399
  • Protein: 39g
  • Fats: 7.4g
  • Carbs: 42g
  • Fibre: 4.7g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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