Sweetcorn & Chicken Soup

Ideal for these cold, windy days... this soup will give your local Chinese take-away a run for its money!

School Of Nutrition Posted Feb 17, 2014 Future Fit Training

Serves 4

Preparation time 10 mins

Cooking time 15 mins


  • 800ml chicken stock
  • 420g tinned cream style corn
  • 75g shredded, cooked chicken meat
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons cornflour
  • 125ml water
  • 1 tablespoon sesame oil
  • 1 egg white
  • salt to taste
  • spring onions, to garnish

Preparation method

  1. In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
  2. In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped spring onions to garnish and serve hot.

If you have a favourite recipe that you would like us to feature please email nicola.white@futurefit.co.uk

Recipe from All Recipes.