- Dairy free
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- 2 serves veg or fruit
With juicy chicken, creamy corn and a hit of sesame oil, this warming chicken and corn soup is sure to become a favourite.
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 1 Coles RSPCA Approved Chicken Breast Fillet, halved crossways
- 4 cups (1L) salt-reduced chicken stock
- 400g can creamed corn
- 1 cup (160g) frozen corn kernels
- 2 spring onions, thinly sliced
- 2 tsp finely grated ginger
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 2 tsp cornflour
- 1 free-range egg white, lightly whisked
- Toasted sesame seeds, to serve
- Sliced spring onion, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the chicken in a large saucepan. Cover with the stock and place over high heat. Bring to a simmer and cook for 5-7 mins or until chicken is just cooked through. Use tongs to carefully transfer the chicken to a heatproof bowl, reserving the cooking liquid in the pan.
Step 2
Use 2 forks to finely shred the chicken and return to the pan. Add the creamed corn, corn kernels, spring onion, ginger, soy sauce and sesame oil and bring to a simmer. Combine the cornflour in a small bowl with 1 tbs water. Add to the corn mixture and cook, stirring constantly, for 2-3 mins or until the soup thickens.
Step 3
Whisk the egg white with 2 tsp water. Add to the corn mixture in a thin, steady stream, stirring constantly. Season. Cook for 1-2 mins or until heated through.
Step 4
Ladle the soup among serving bowls. Sprinkle with sesame seeds and extra spring onion.
Recipe tip
COOK. STORE. SAVE.
Clever storage: This soup is perfect for freezing. Cool completely and store in an airtight container in the freezer for up to 2 months. Thaw in the fridge overnight, then reheat.
Use it up: Elevate eggs on toast with a batch of hollandaise sauce made using the leftover egg yolk. Go to coles.com.au/hollandaise for the recipe.
Quick chicken & corn soup
- Serves4
- Cook time15 minutes
- Prep time5 minutes
Ingredients
- 1 Coles RSPCA Approved Chicken Breast Fillet, halved crossways
- 4 cups (1L) salt-reduced chicken stock
- 400g can creamed corn
- 1 cup (160g) frozen corn kernels
- 2 spring onions, thinly sliced
- 2 tsp finely grated ginger
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 2 tsp cornflour
- 1 free-range egg white, lightly whisked
- Toasted sesame seeds, to serve
- Sliced spring onion, extra, to serve
Description
With juicy chicken, creamy corn and a hit of sesame oil, this warming chicken and corn soup is sure to become a favourite.
Method
Step 1
Place the chicken in a large saucepan. Cover with the stock and place over high heat. Bring to a simmer and cook for 5-7 mins or until chicken is just cooked through. Use tongs to carefully transfer the chicken to a heatproof bowl, reserving the cooking liquid in the pan.
Step 2
Use 2 forks to finely shred the chicken and return to the pan. Add the creamed corn, corn kernels, spring onion, ginger, soy sauce and sesame oil and bring to a simmer. Combine the cornflour in a small bowl with 1 tbs water. Add to the corn mixture and cook, stirring constantly, for 2-3 mins or until the soup thickens.
Step 3
Whisk the egg white with 2 tsp water. Add to the corn mixture in a thin, steady stream, stirring constantly. Season. Cook for 1-2 mins or until heated through.
Step 4
Ladle the soup among serving bowls. Sprinkle with sesame seeds and extra spring onion.