Chicken and Sweet Corn Soup

Serves 4


Ingredients:

200g chicken breast fillets
1 tsp salt
2 egg whites
3 cup (750ml) chicken stock
1 cup (250g) creamed corn
1 tbsp cornflour
2 tsp soy sauce
2 spring onions, diagonally sliced


Method:

1. Wash the chicken under cold water and pat dry with paper towels. Place the chicken in a food processor and process until finely chopped. Add the salt.
2. Lightly beat the egg whites in a small bowl until foamy. Fold the egg whites into the chicken mince.
3. Bring the chicken stock to the boil and add the creamed corn. Dissolve the cornflour in a little water and add to the soup, stirring until the mixture thickens.
4. Reduce the heat and add the chicken mixture, breaking it up with a whisk. Allow to heat through, without boiling, for about 3 minutes. Season to taste with soy sauce. Serve immediately, sprinkled with the spring onion.
   

Nutrition per Serve:
Protein 15g
Fat 2g
Carbohydrate 15g
Dietary Fibre 2g
Cholesterol 25mg
540 kJ (128cal)