Servings | Prep Time | Cook Time |
---|---|---|
6 | 10 mins | 30 mins |
1. | In a pot, heat sesame oil. Add chicken, ginger and spring onions. Stir until chicken is cooked through. |
2. | In a large pot, heat chicken soup. Whilst simmering, add creamed corn, fresh corn, soy sauce, cornflour and wine. Stir until soup thickens slightly. |
3. | Add chicken mixture to soup. Slowly pour beaten egg into soup, stirring continuously. |
4. | Garnish with chopped spring onions and serve. |
There are 382 calories in 1 serving of Chicken and Sweetcorn Soup.
Calorie split: 16% fat, 64% carbs, 21% protein.
|
Serving Size | 1 serving |