Chicken and Sweetcorn Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Chinese chicken and sweetcorn soup made from scratch in under 20 minutes. The broth is enriched with egg and thickened with cornstarch for a silky texture, with sweet corn and tender chicken pieces throughout. Serve as a light starter or part of a larger meal.
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Nutrition & ingredients
Ingredients
serves 4- 1 tbsp sesame oil
- 2 cloves garlic (peeled and minced)
- 1 litre (4 cups + 3 tbsp) good quality chicken stock
- 1 small chicken breast (approx. 150g/5.3oz, chopped into small chunks (approx.1cm cubed))
- 200 g (7 oz) tin sweetcorn (drained)
- 1/8 tsp white pepper
- 2 tbsp cornflour (cornstarch for US) (mixed with 6 tbsp water,)
- 2 medium eggs (whisked)
- ¼ tsp salt
- 2 spring onions (scallions chopped)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 860mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 22mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 860MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.