Chicken and Sweetcorn Soup

By Kitchen Sanctuary · 25 min

Ingredients

Instructions

1. Heat the sesame oil in a large saucepan over low-medium heat.
2. Add the garlic and cook gently for 1 minute, stirring.
3. Add the chicken stock and diced chicken, raise the heat and bring to the boil.
4. Simmer for 5 minutes.
5. Lightly crush about half the sweetcorn with a rolling pin, leaving the rest whole.
6. Add the sweetcorn and white pepper to the pan and stir. Bring back to the boil and simmer for 5 more minutes.
7. Slowly stir in the cornflour slurry to lightly thicken the soup.
8. While stirring slowly, pour in the whisked egg in a thin stream so it forms feathery strands.
9. Taste and add salt if needed.
10. Divide among bowls and top with chopped spring onions.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicEggScallionChicken breastSweet corn