I don’t know why but I thought chicken and sweetcorn soup would be quite complicated but it is dead easy. I got this recipe from the Weight Watchers ‘One-Pot Meals’ cookbook. It’s a recipe that really needs to be made and consumed straight away but it doesn’t take long at all. I added some chopped chilli and threw it in with the spring onions. It’s definitely a recipe I’ll be trying again.
8 Propoints per serving
100g skinless boneless chicken breast
340g can sweetcorn, drained or 285g frozen sweetcorn
600ml chicken stock
1 tablespoon cornflour
2 spring onions, shredded
1 egg, beaten
1. Place the chicken breast between two sheets of cling film then hit firmly with the base of a saucepan or a rolling pin to flatten. Cut the chicken into thin strips.
2. Put the sweetcorn in a pan then pour in the stock. Mix the cornflour with 2 tablespoons of water and add it to the pan. Heat, stirring, until bubbling and thickened.
3. Add the chicken and spring onions, cook for about 1 minute (the chicken cooks quickly as soon as it is added), then drizzle in the egg and stir to create the classic Chinese egg threads in the soup. The egg will cook instantly as it hits the hot soup. Serve in warmed bowls.