Chicken and Creamed Corn Soup

    This tasty soup has chicken breast, ginger, sherry, stock, creamed corn, egg whites, oil and a diced spring onion. By adding cornflour you get a thicker soup.

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    Serves: 8 

    • 250g chicken breast, finely diced
    • 1 teaspoon minced ginger
    • 100ml dry sherry
    • 1 1/2 litres chicken stock
    • 400g creamed corn
    • 2 teaspoons salt
    • 3 tablespoons cornflour, mixed with 1 tablespoon cold water
    • 3 egg whites, beaten
    • 1 teaspoon oil
    • 1 spring onion, finely diced

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Soak the chicken breast in the ginger and sherry. In a large saucepan combine the chicken stock, corn and salt then bring to a boil. Stir in the chicken, ginger and sherry mixture. Simmer until chicken is cooked through.
    2. Stir in the cornflour water mixture then stir until thickened. Stir in the egg whites. Remove from heat, stir in the oil and spring onion then serve.

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