Chicken & Sweet Corn Soup

1. 1

   Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.

2. 2

   Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.