Chicken & Sweetcorn Soup with Bread Rolls
Ingredients
- 300 g cooked chicken breast
- 400 g tinned cream-style sweetcorn
- 800 ml chicken stock
- 2 egg
- 2 tbsp cornflour
- 1 tbsp soy sauce
- 4 soft white bread rolls
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 35.5 g
- Carbohydrate
- 52.7 g
- of which sugars
- 7.6 g
- Fat
- 8 g
- of which saturates
- 2.2 g
- Fibre
- 3.1 g
- Salt
- 3.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pour the stock and cream-style sweetcorn into a large saucepan. Bring to the boil over a medium heat.
- 2
Mix the cornflour with 3 tbsp cold water until smooth, then stir into the soup. Simmer for 3 minutes until slightly thickened.
- 3
Beat the eggs in a jug and pour slowly into the simmering soup in a thin stream while stirring to create egg ribbons.
- 4
Shred the cooked chicken and stir into the soup with the soy sauce. Heat through for 2 minutes.
- 5
Season to taste and ladle into bowls. Serve with warm bread rolls for dipping.
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