1litre(4 cups + 3 tbsp) good quality chicken stock
1small chicken breastapprox. 150g/5.3oz, chopped into small chunks (approx.1cm cubed)
200g(7 oz) tin sweetcorndrained
⅛tspwhite pepper
2tbspcornflour mixed with 6 tbsp water, (cornstarch for US)
2medium eggswhisked
¼tspsalt
To Serve:
2spring onionsscallions chopped
Instructions
Heat the oil in a large saucepan over a low-medium heat.
1 tbsp sesame oil
Add the garlic and cook gently, whilst stirring, for 1 minute.
2 cloves garlic
Add the chicken stock and diced chicken, turn up the heat and bring to the boil.
1 litre (4 cups + 3 tbsp) good quality chicken stock, 1 small chicken breast
Simmer for 5 minutes
Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
200 g (7 oz) tin sweetcorn
Add the sweetcorn to the pan along with the white pepper and mix together.
1/8 tsp white pepper
Bring back to the boil and simmer for a further 5 minutes.
Slow stir in the cornflour slurry to thicken the soup slightly.
2 tbsp cornflour
Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
2 medium eggs
Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock).
¼ tsp salt
Divide between bowls and garnish with chopped spring onions before serving.
2 spring onions
Video
Notes
Make ahead This soup can be made ahead. Simply make the soup, then cool, cover and refrigerate for up to three days.Reheat in a pan, or microwave, stirring often, until piping hot throughout.Make it vegetarianReplace the chicken stock with vegetable stock and replace the chicken with tofu pieces or vegetarian chicken-style chunks. Scaling the recipe up or down.You can double or halve the recipe, sticking to the same ingredient ratios.If doubling, it will take a few minutes longer cooking time. Halving the recipe will still be the same cooking time.Can I use cooked chicken?Yes, you can use cooked, leftover shredded chicken. Simply add the chicken in with the sweetcorn (no need to simmer the stock for 5 minutes in the previous step).Ingredient additions:
Add extra vegetables - peas, mushrooms, sliced mange tout and little pieces of broccoli all taste great - add them in with the sweetcorn.
Small chunks of potato or carrots also work well. You can add them with the chicken pieces and stock, but cook for an additional 5 minutes before adding the sweetcorn.
Add hot sauce, chilli flakes or minced ginger for a hint of heat.
Soy sauce for a bit of extra umami flavour.
Nutritional information is approximate, per serving (this recipe serves 4).