Chicken & Sweetcorn Soup


  • 400-500g of Chicken Breast or Thigh Fillets
  • 1 litre of chicken stock
  • 3 spring onions, finely chopped
  • 2 garlic clove, crushed
  • 1-2 x tsp fresh ginger
  • Optional: 1 Tbsp rice wine vinegar
  • 1 x 420g can creamed corn
  • 1 Tbsp Cornflour
  • 1 Tsp Sesame Oil
  • 2 eggs whites
  • Salt and pepper, to taste
  • Grain OR Sourdough Bread, if specified


  • Cut chicken into small pieces and place into a large pot. Add the stock, garlic, ginger, vinegar and creamed corn and ½ the onions. Simmer for 10-15mins until chicken is cooked through and tender.
  • Blend cornflour in a small bowl or cup with ¼ cup of water until smooth. Gradually add to the simmering soup while stirring constantly. Continue to cook until the soup thickens slightly.
  • Use a fork to whisk the egg whites in a small bowl. Then, gradually add the egg into the soup mixture and stir constantly with the spoon/ladle. Cook until you can see the white ribbons through the soup.
  • Remove from heat and add the sesame oil and the other half of the spring onions. Stir to combine.
  • Season as needed with salt and pepper and serve immediately (or keep in fridge/freezer for lunches throughout the working week).