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.
Ingredients
- 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
Directions
- 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
