Chicken And Sweetcorn Soup Tims Way Recipes

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CHICKEN AND SWEETCORN SOUP



Chicken and Sweetcorn Soup image

Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.

Provided by piglips

Categories     Stocks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (15 ounce) can cream-style corn (from Indian or Chinese grocers)
500 ml water
1/2 chicken stock cube, dissolved in small amount water
200 -300 g skinless chicken pieces (can substitute surimi fish sticks, crab meat, fish, etc)
2 eggs, beaten
3 spring onions, finely sliced
salt
pepper

Steps:

  • Boil water.
  • Add creamed style corn and add the dissolved chicken stock and stir.
  • Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
  • Bring back to the boil.
  • Take the soup off the element and let it cool for 15 seconds.
  • Slowly add the beaten egg in a thin stream whilst stirring all the time.
  • Add salt and pepper to taste.
  • Serve in soup bowls and sprinkle with spring onions.

Nutrition Facts : Calories 143, Fat 3.5, SaturatedFat 1, Cholesterol 108.3, Sodium 505, Carbohydrate 20.4, Fiber 1.6, Sugar 3.8, Protein 9.9

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