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+ servings

Chinese chicken and Sweet corn soup

Corn soup, mixed with chicken and egg
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 415kcal

Servings: 2 people


  • Sauce pan


  • 500 ml Chicken stock
  • 420 g Creamed corn (1 Tin)
  • 2 tsp Soy sauce Light soy sauce
  • 1 tsp Ginger Grated
  • 1 tsp Garlic Grated
  • 1 tsp Corn flour
  • 3 tsp Water Tap
  • 1 Egg Whisked
  • 1 Chicken breast
  • to taste Salt & pepper
  • 3 tbsp Spring onion Chopped


Shredded chicken

  • Season the chicken breast with salt and pepper. Heat a pan on medium heat with 2 tbsp of oil. Once heated, pan fry the chicken on both sides until cooked through.
  • Once cooked, using 2 forks, shred the chicken and leave aside.

Sweet corn soup

  • In a large saucepan add chicken stock, creamed corn, soy sauce, ginger and garlic. Place on a medium fire. Let the mixture come to boiling point
  • In a small container mix together cornflour and water, add it to the soup mixture once it reaches boiling point. Keep it on low fire for about 3-4 minutes, until the soup thickens
  • Switch off the fire, then add the whisked egg while whisking the soup
  • Finally add the shredded chicken, garnish with spring onion and serve.



Calories: 415kcal | Carbohydrates: 50g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1456mg | Potassium: 1040mg | Fiber: 3g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg
Nutrition Facts
Chinese chicken and Sweet corn soup
Amount Per Serving
Calories 415 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 162mg54%
Sodium 1456mg63%
Potassium 1040mg30%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 11g12%
Protein 38g76%
Vitamin A 405IU8%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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