Chicken and sweetcorn soup
The takeaway favourite made at home: silky, gentle and great in a flask.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets250 g
- Sweetcorn (tin)2 tins
- Free-range eggs2 eggs
- Vegetable stock cubes2 cubes
- Spring onions1 bunch
- Fresh ginger¼ piece
- Soy sauce20 ml
Also uses from the cupboard: table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Celery, Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Dissolve the stock cubes in 1.2 litres of boiling water in a large pan. Add the chicken and a few slices of ginger and simmer for 15 minutes, until the chicken is cooked through. Lift it out and shred with two forks.250 g chicken breast fillets2 cubes¼ piece fresh ginger
- Add the drained sweetcorn and the chicken to the pan. Mix 2 tablespoons of flour with 4 tablespoons of cold water until smooth, stir it in and simmer for 2 minutes until the soup thickens slightly.2 tins sweetcorn
- Beat the eggs. With the soup at a gentle simmer, pour them in slowly in a thin stream while stirring, so they set into ribbons. Stir in the soy sauce and scatter with sliced spring onions.2 eggs1 bunch spring onions20 ml soy sauce
Blend half the sweetcorn before adding it. That gives the soup its creamy takeaway texture.
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