Chicken and sweetcorn soup
Nutrition per serving
| Calories | 415 kcal |
| Protein | 28.5 g |
| Carbs | 51.6 g |
| Fats | 12.4 g |
| Saturated Fat | 2.6 g |
| Monounsaturated Fat | 4.9 g |
| Polyunsaturated Fat | 3.6 g |
| Sugars | 8.3 g |
| Fiber | 4.3 g |
| Sodium | 423 mg |
Ingredients
| Chicken Breast | |
| Stock, Chicken Home Prepared | |
| Yukon Gold Potatoes | |
| Egg(s) | |
| Sesame Oil | |
| Chives | |
| Corn on the Cob | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) |
1. Dice the potatoes and the chicken breast into small chunks.
2. Remove the corn off the cobs.
3. Place the egg in a bowl and lightly whisk for a few minutes.
4. Pour the stock into a saucepan and bring to the boil.
5. Toss in the diced potatoes and the meat and allow to simmer for 5-6 minutes.
6. Stir in the corn and leave for another 6-10 minutes until the meat is cooked and tender.
7. Add the whisked egg, stir and allow to cook for 2-3 minutes.
8. Pour the sesame oil, add the herbs and the spring onions.
9. Adjust seasonings and serve warm.
10. Serve garnished with herbs of your choice.