CHICKEN & SWEETCORN SOUP
popular chicken and sweetcorn soup - originally from the southwest of China.
Provided by sweetunique
Time 1h
Yield Serves 2
Number Of Ingredients 12
Steps:
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
- 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
- eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
CREAMY CHICKEN & SWEETCORN SOUP
Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Soup, Starter
Time 1h15m
Number Of Ingredients 14
Steps:
- For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
- Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
- Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.
- Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.
Nutrition Facts : Calories 303 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.6 milligram of sodium
CURRIED SWEETCORN SOUP WITH CHICKEN
This twist on the traditional Chinese sweetcorn soup has a subtle curry flavour. It's delicious, quick and easy to prepare
Provided by Ken Hom
Categories Lunch, Soup, Supper
Time 30m
Number Of Ingredients 10
Steps:
- If you're using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside - you should end up with about 280g.
- Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
- Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white - about 20 secs. Remove with a slotted spoon and drain well.
- Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
- Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
- Ladle into a large bowl, garnish with the spring onions and serve straight away.
Nutrition Facts : Calories 246 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2.2 milligram of sodium
CHICKEN AND SWEETCORN SOUP
Very easy to make, but prepare everything before cooking as it takes about 10 - 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.
Provided by piglips
Categories Stocks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil water.
- Add creamed style corn and add the dissolved chicken stock and stir.
- Once it is just about to boil, add the chicken pieces and simmer for 5 minutes to cook the chicken.
- Bring back to the boil.
- Take the soup off the element and let it cool for 15 seconds.
- Slowly add the beaten egg in a thin stream whilst stirring all the time.
- Add salt and pepper to taste.
- Serve in soup bowls and sprinkle with spring onions.
Nutrition Facts : Calories 143, Fat 3.5, SaturatedFat 1, Cholesterol 108.3, Sodium 505, Carbohydrate 20.4, Fiber 1.6, Sugar 3.8, Protein 9.9
CHICKEN AND SWEETCORN SOUP
This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
- Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
- Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.
Nutrition Facts : Calories 124kcal, Carbohydrate 11g, Fat 3.5g, Fiber 1.5g, Protein 11g, SaturatedFat 1g, Sugar 3.5g
CHICKEN AND SWEETCORN SOUP
Make and share this Chicken and Sweetcorn Soup recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.
- Blend the cornstarch with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the 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 to form egg strands. Season to taste, garnish with scallions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
Nutrition Facts : Calories 244.5, Fat 12, SaturatedFat 2.4, Cholesterol 134.5, Sodium 1103.7, Carbohydrate 11.8, Fiber 0.7, Sugar 2.4, Protein 21.7
CHICKEN, SWEETCORN & NOODLE SOUP
This superhealthy bowl can be made ahead and frozen, ready to be defrosted and used when you need it most
Provided by Good Food team
Categories Lunch, Main course, Soup
Time 1h45m
Number Of Ingredients 14
Steps:
- Put all the stock ingredients and the chicken in a very large saucepan, then cover everything with about 3 litres cold water. Bring to the boil, then lower to a simmer and cook for 1 hr-1½ hrs, until the chicken is cooked through. Skim off any froth every 20 mins or so. Remove the chicken to a plate to cool. Strain the stock through a sieve, skimming off as much fat as you can.
- Rinse out the pan and put the stock back in, then simmer on a high heat until reduced a little - you need about 2 litres in total. Add the carrots and leeks, then simmer for 10 mins.
- Meanwhile, shred the meat from the chicken, discarding the skin and bones. Add to the pan with the sweetcorn. Add the vermicelli noodles, unless you want to freeze the soup, and simmer for about 7 mins more, until the corn and pasta is cooked. Ladle into bowls, sprinkled with the parsley. To freeze, allow the soup to cool completely before freezing (see tip), and when you're ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan. Add the noodles and simmer until cooked.
Nutrition Facts : Calories 288 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.71 milligram of sodium
CHICKEN & SWEETCORN SOUP
Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. The bone broth adds important minerals and it's low in fat and calories
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Starter
Time 2h25m
Number Of Ingredients 11
Steps:
- Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins - the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
- Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl - you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
- Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.1 milligram of sodium
CHICKEN & SWEET CORN SOUP
This is wonderful, delicious and warming for a cold winter's night and the best is .....it's so quick and easy. I use reduced salt chicken stock and season myself if needed, but have posted recipe as written. I have also made this recipe using the microwave using pre cooked chicken adding the chicken with step 2.
Provided by Tisme
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
- Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.
Nutrition Facts : Calories 317.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 83.1, Sodium 1073, Carbohydrate 29.3, Fiber 1.7, Sugar 7.9, Protein 35.8
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CHICKEN AND SWEETCORN SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Category SoupsCuisine HealthyTotal Time 20 mins
- 1 Dice the chicken breast and potatoes into small chunks. Cut the corn off the cobs. Whisk the egg lightly in a small bowl.
- 2 Bring the stock to the boil in a pot. Add the chicken and potatoes and simmer for 5 minutes. Add the corn and cook for another 5-10 minutes, until the chicken is cooked.
- 3 Pour in the egg, stirring, and cook for 2 minutes. Add the sesame oil, herbs and spring onions. Season with salt and pepper and serve.
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