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
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Recipe Information

Step by step guide to making Chicken and sweetcorn soup

  1. 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.
  2. Gently simmer for 5 minutes, until the chicken is cooked through and no pink colour remains.
  3. Remove the chicken from the stock and shred into strips. Return to the pan with the sweetcorn and bring to a simmer.
  4. 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.

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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

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