Chicken and sweetcorn soup
Serves 4
Easy
Total time:
Chicken and sweetcorn soup at its heartwarming best. With noodles and wanton dumplings, this Chinese-style broth is both light and filling
Skip to ingredients
- 200g skinless chicken breast filletfinely chopped
- 4 (2 finely chopped spring onions2 sliced)
- grated to make 2 tsp ginger
- 1 cob sweetcornkernels sliced off
- 3 tbsp soy sauce
- 20 wonton wrappers
- 1 litre chicken stock
- 2 nests egg noodlescooked
- 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.
