Two bowls of chicken, sweetcorn and noodle soup

Chicken and sweetcorn soup

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

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 40 mins

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Chicken and sweetcorn soup at its heartwarming best. With noodles and wanton dumplings, this Chinese-style broth is both light and filling

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Make out this chicken and sweetcorn soup, then check out our chicken soup, classic sweetcorn soup, chicken and rice soup, chicken noodle soup, mulligatawny soup and more soup recipes.

Ingredients

Nutrition

200g skinless chicken breast fillet

finely chopped
4 (2 finely chopped spring onions

2 sliced)
grated to make 2 tsp ginger
1 cob sweetcorn

kernels sliced off
3 tbsp soy sauce
20 wonton wrappers
1 litre chicken stock
2 nests egg noodles

cooked
to serve chilli oil

Nutrition: per serving

kcal355
fat2.6g
carbs51.9g
fibre3.5g
protein29.1g
salt3.9g

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.

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