Today D has been out the whole day playing with his friends. When he comes back in the evening he will be famished and would be asking for something to fill his tummy. What better option than a bowl of steaming hot Sweet Corn Chicken Soup. It being nutritious as well as filling, I couldn’t think of anything better on this cold winter evening. I got the recipe from BBC Good Food. This is the simplest way to prepare the soup. However, you can always add more veggies.
Sweet Corn Chicken Soup
Source: BBC Good Food
Vegetable oil- 1 tablespoon
Boneless, skinless Chicken breast- 100 gms
Garlic, finely chopped- 1 clove
Ginger, finely chopped- 1 cm piece
Cornflour- 1 tablespoon
Hot chicken stock- 600ml
Sweetcorn- 100 gms
Fresh lemon juice- 1 tablespoon (I used much less)
Shredded Spring onions to garnish
Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to a boil, stirring continuously and simmer gently for 5-7 minutes.
Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork. Season to taste, garnish with spring onions.