Chicken and sweetcorn soup
This simple and authentic Chinese favourite makes for a delicious starter or quick snack.
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
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You will need
- 1 teaspoon sunflower oil
- 2 garlic cloves, crushed
- 2cm fresh ginger, grated
- 1.2 litres hot chicken stock
- 1 tablespoon cornflour, mixed with 1 teaspoon cold water
- 1 x 241g pack chicken mini fillets by Sainsbury's
- 1 x 325g tin Sainsbury's naturally sweet sweetcorn, drained
- 2 medium eggs
- 2 spring onions, finely chopped
- 2 teaspoons sesame seeds, toasted
Recipe Information
Step by step guide to making Chicken and sweetcorn soup
- Heat the oil in a large saucepan and cook the garlic and ginger for 1 minute. Pour over the stock and cornflour mixture, and add the chicken.
- Gently simmer for 5 minutes, until the chicken is cooked through and no pink colour remains.
- Remove the chicken from the stock and shred into strips. Return to the pan with the sweetcorn and bring to a simmer.
- Beat the eggs in a jug and slowly pour into the soup to create egg strands. Ladle into 4 bowls and garnish with the spring onions and sesame seeds.
Summary of customer ratings and reviews
Nutritional information for Chicken and sweetcorn soup
Nutritional information for Chicken and sweetcorn soup
Nutrition type | per serving |
---|---|
Calories | 260 kcal |
Total Fat | 7.7g |
Saturated Fat | 1.8g |
Salt | 0.2g |
Sugar | 5.5g |
This recipe is:
- Cutting down fat
Here are your recipe ingredients
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£1.99
20p/100ml
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22p
22p/ea
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£5.50
£5.50/kg
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£1.10
£1.10/100g
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Nectar Price
Nectar Price
50p
50p/ea
Without Nectar
69p
69p/ea
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£1.20
£12.00/kg