by Monique McCormack from @nourish.everyday
Prep Time: 20minutes minutes Cook Time: 30minutes minutes Total Time: 50minutes minutes
Servings: 4 serves Calories: 309kcal
Course: Main Course, Soup
Cuisine: chicken, dairy free, freezer friendly, gluten free, grain free, nut free, soup
Chicken and Sweet Corn Soup was a childhood favourite and it's definitely stood the test of time! My recipe has the classic shredded chicken, creamy sweet corn and egg, plus I've added a little extra veggie boost too (of course). Gluten free and dairy free.
INGREDIENTS:
5 cups San Elk Chicken Stock
1 cup water
400 grams chicken breast
2 eggs
2 cans corn kernels
1/4 small green cabbage
3 spring onions – plus extra for topping, if desired
1 thumb sized piece ginger – you can leave this out if you don't like ginger and/or don't have it!
2 tbsp soy sauce – I used gluten free soy sauce
2 tbsp tapioca flour
METHOD:
Prep all the vegetables.
Slice the cabbage and the spring onions thinly.
Drain both cans of corn kernels. Add one can to a blender with a cup of water, and process until it forms a smooth puree.
Peel and finely grate the ginger.
In a large saucepan with a lid, bring the chicken stock to boil and add the chicken breast. Reduce the heat to barely a simmer, cover the saucepan with the lid and poach the chicken for 10 minutes or until cooked through. Remove the chicken from the stock (keep the stock!) and allow to cool slightly before shredding. Set the chicken aside while you continue with the soup.
Return chicken stock to the boil and add the sliced cabbage. Cook for approximately 5 minutes or until softened. Stir in the pureed corn, corn kernels, shredded chicken, ginger, soy sauce and spring onions.
Dissolve the tapioca flour in a splash of water and add this into the soup as well. Let the soup simmer over a moderate heat for 3-5 minutes or until it is slightly thickened.
While the soup is simmering, crack the eggs into a small bowl or jug and whisk. Slowly pour the eggs into the simmering soup, gently stirring them in with a fork so they form thin, cooked strands. Once the eggs have cooked, the soup is ready to serve.
NOTES:
Nutrition Facts for this recipe have been calculated with the soup making 4 serves but these are quite generous serves, I usually divide this soup into 5 portions. Depends on if you are having it with a slice of bread 🙂
If you need this soup to be egg free you can simply leave out the egg.
For a soy free soup, swap the soy sauce to coconut aminos.
NUTRITION:
Calories: 309kcal (15%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Cholesterol: 146mg (49%) | Sodium: 944mg (41%) | Potassium: 919mg (26%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 330IU (7%) | Vitamin C: 21mg (25%) | Calcium: 58mg (6%) | Iron: 3mg (17%)
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