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Chicken and Sweet Corn Soup
A warm, hearty soup the whole family will love.
1 tbsp soy sauce
2 large eggs, lightly beaten
2 ears corn cooked, kernels removed
1/2 tsp ground ginger
300 g minced chicken
620 g canned creamed corn
1 tsp sesame oil
6 <span class="measurestring" title="cup (240 ml)">cups</span> chicken stock
2 <span class="measurestring" title="medium (10.5 cm long)">medium</span> spring onions, finely chopped
15 g corn flour, mixed with a little cold water
In a pot, heat sesame oil. Add chicken, ginger and spring onions. Stir until chicken is cooked through.
In a large pot, heat chicken soup. Whilst simmering, add creamed corn, fresh corn, soy sauce and cornflour. Stir until soup thickens slightly.
Add chicken mixture to soup. Slowly pour beaten egg into soup, stirring continuously.
Garnish with chopped spring onions and serve.
There are 291 calories in 1 serving of Chicken and Sweet Corn Soup.
, 41% carbs, 26% prot.
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