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Chicken & Sweetcorn Soup


Serves 4

Lightly poached chicken breast in spicy ginger broth with fresh corn kernels. Gorgeous flavours straight from China….

Per serving: 632.54kj (151.08cal); 4.14g total fat (1.19g saturated fat)


You’ll need

250gms chicken breast, skin removed and finely sliced
2 corn cobs, kernels stripped from cob
2 celery stalks, peeled and finely sliced
4 cups chicken stock
2 cups water
4 tsp fresh ginger, grated
2 tbsp shaoxing wine (use dry sherry if you don’t have any or leave out altogether if you don’t have either)
4 spring onions, thinly sliced
Seasoning to taste

Let’s go

In a large pot place stock, water, corn kernels, celery, ginger, shaoxing wine and half of the spring onion. Gently bring to the boil, reduce heat and simmer for 10 minutes. Check seasoning and add chicken slices. Gently poach chicken for a couple of minutes. Serve in bowls with a sprinkling of spring onion. If you prefer a thicker consistency, process half the soup before adding the chicken.

Why it’s good for you
This soup uses chicken breast which is naturally lower in fat. Poaching the chicken keeps it lovely and moist and if you feel like something more, just add some rice noodles and you’ve got a feast.
Per serving: 632.54kj (151.08cal); 4.14g total fat (1.19g saturated fat); 2.2g fibre


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