Chicken and sweetcorn soup

Chicken and sweetcorn soup

By
From
Half-Hour Hungries
Serves
4
Prep
30 mins
Cooking time
30 mins
Photographer
Mark Roper

My husband taught me how to make this soup more than a decade ago! It’s comforting and perfect enjoyed on a cold day.

Ingredients

Quantity Ingredient
1 tablespoon sesame oil
1 cm piece fresh ginger, finely grated
2 spring onions, finely sliced
150g creamed corn
100g corn kernels
1 litre chicken stock, (see note)
1 teaspoon salt
1 pinch finely ground white pepper
1 egg, beaten well
80g finely shredded roast chicken breast fillet
35g fried shallots, to garnish (see note)
1 spring onion, sliced on the diagonal, to garnish

Method

  1. With adult help: Pour the sesame oil into a large saucepan and heat over medium heat. Add the ginger and spring onion, and stir well. Carefully add the corn, chicken stock, salt and pepper. Bring to the boil then reduce the heat to low and simmer with the lid slightly askew.
  2. With adult help: After 20 minutes, turn the heat off, add the beaten egg and carefully whisk for 10 seconds. Turn the heat back on, add the chicken breast to the soup and cook for 20 seconds, then check for seasoning. Evenly ladle the soup into bowls, top with fried shallots and spring onion and serve immediately.

Notes

  • If using stock cubes, I recommend using 1½ cubes in 1 litre of water.

    Fried shallots can be found in Asian supermarkets and in the international food aisle of some major supermarkets.

Time-saving tips

  • Have all your equipment and ingredients ready. Find a kitchen hand to help you prepare the ingredients ahead of time.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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