Quick & easy chicken & corn soup

Grab a barbecue chicken on your way home and you’re on your way to a delicious chicken and corn soup for dinner.

Ingredients

1 (250g) trimmed corn cob

1 1/2 teaspoon ginger, finely grated

1 clove garlic, crushed

2 green onions (scallions), sliced thinly

250 gram canned creamed corn

1 tablespoon Japanese soy sauce

1 litre (4 cups) salt-reduced chicken stock

2 cup (320g) chopped skinless cooked chicken

1 egg white, beaten lightly

Method

Cut kernels from corn cob.

Heat a large non-stick saucepan over medium heat, cook corn kernels with ginger, garlic and half the green onion, stirring, until fragrant.

Add creamed corn, soy sauce and stock, bring to the boil. Add chicken. Reduce heat, simmer, uncovered, 10 minutes. Gradually stir in egg white. Season to taste.

Serve soup topped with remaining green onion.

Frequently Asked Questions

What can I use instead of chicken stock?

If you don’t have salt-reduced chicken stock, replace 1 cup of the stock with water.

What sized barbecue chicken will I need?

You will need to buy a barbecued chicken weighing about 900g for this recipe.

What pan do I need for this chicken and corn soup recipe?

We have deliberately made this fast and satisfying recipe without oil in order to make it lower in fat. So ideally you need to use a non-stick saucepan. You could however use a regular pan and spray it with a little cooking oil.