Recipes › Dinner

• Dinner
• 25 min
• Dairy-Free

Chicken and sweetcorn noodle soup

Silky chicken and corn soup with egg ribbons, served with noodles.

Calories

424

Protein

34 g

Carbs

53 g

Fat

9 g

Per serving. Makes 4 servings.

Ingredients

• 1.2 L Chicken stock
• 350 g Chicken breast
• 300 g Sweetcorn, canned
• 10 g Fresh ginger
• 2 tbsp Cornflour
• 2 Eggs
• 1 tbsp Soy sauce
• 3 Spring onion
• 200 g Egg noodles, dry

Contains: Celery, Cereals containing gluten, Eggs, Soybeans. Always check the labels of what you buy.

Method

1. Slice the ginger. Put it in a pan with the stock and the whole chicken breasts and simmer for 12 minutes until the chicken is cooked through.
2. Meanwhile, cook the noodles according to the pack, drain and divide between bowls.
3. Lift out the chicken and shred it. Remove the ginger.
4. Add the sweetcorn and soy sauce to the stock. Mix the cornflour with 3 tablespoons cold water, stir in and simmer for 1 minute until slightly thickened.
5. Beat the eggs and drizzle them into the soup while stirring, so they form ribbons.
6. Return the chicken, add sliced spring onions and ladle over the noodles.

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