Chicken and sweet corn soup
This classic chicken and sweet corn soup is the ultimate comfort meal for cold evenings. Even better, it’s ready to enjoy in just 30 minutes, making it a great recipe to keep up your sleeve for busy weeknights.
- 1 Coles RSPCA Approved Hot Roast Chicken
- 4cm-piece ginger, peeled, thickly sliced
- 2 tsp light soy sauce
- 2 tbs cornflour
- 420g can Coles Corn Kernels, rinsed, drained
- 420g can Coles Creamed Corn
- 2 Coles Australian Free Range Egg whites, lightly whisked
- 1 tsp sesame oil
Use kitchen scissors to remove legs from the chicken and reserve for another use. Remove breasts and wings and place in a medium saucepan. Add ginger, soy sauce and 8 cups (2L) water and bring to the boil over high heat. Reduce heat to low and simmer for 15 mins. Use tongs to transfer the chicken to a heatproof bowl and set aside to cool slightly. Use a slotted spoon to remove ginger and discard.
Transfer 1/2 cup (125ml) of the chicken broth to a small heatproof bowl. Add the cornflour and stir to combine. Return the cornflour mixture to the chicken broth in the pan and stir until well combined. Stir in the corn kernels and creamed corn. Season.
Remove skin and bones from the chicken. Shred the meat and add to the corn mixture. Stirring constantly, slowly pour egg white into the corn mixture in a thin, steady stream. Remove from heat and stir in the oil.
Divide the soup evenly among serving bowls to serve.
Serve with sliced spring onion