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Chicken and sweetcorn soup

Name: Chicken and sweetcorn soup
Total time: 40 min
Ingredients: skinless chicken breast fillet 200g, finely chopped; spring onions 4 (2 finely chopped, 2 sliced); ginger grated to make 2 tsp; sweetcorn 1 cob, kernels sliced off; soy sauce 3 tbsp; wonton wrappers 20; chicken stock 1 litre; egg noodles 2 nests, cooked; chilli oil to serve

40 minutes
serves 4
Easy

Easy-to-follow recipe for chicken soup at its heartwarming best. With noodles and wanton dumplings, this Asian-flavoured broth is both light and filling

December 19, 2014 at 2:33 pm

Ingredients

skinless chicken breast fillet 200g, finely chopped
spring onions 4 (2 finely chopped, 2 sliced)
ginger grated to make 2 tsp
sweetcorn 1 cob, kernels sliced off
soy sauce 3 tbsp
wonton wrappers 20
chicken stock 1 litre
egg noodles 2 nests, cooked
chilli oil to serve

Method

Step 1

Mix the chicken with the chopped spring onion and 1 tsp ginger. Cook 3 tbsp of the corn in simmering water for 2 minutes, drain and add to the chicken with 1 tbsp soy sauce. Use this mix to fill the wonton wrappers, wetting the edges so you can pinch them together into a triangle shape.
Step 2

Bring the chicken stock to a simmer and add the sliced spring onions, remaining corn and ginger, and soy sauce. Add the wontons and cook them for 5 minutes, until the chicken is cooked through. Stir in the noodles to heat them through. Add a drop of chilli oil to each bowl of soup to serve, if you like.