Chicken & Sweet Corn Soup - cooking recipe

Ingredients

1 liter chicken stock
1 teaspoon ginger, finely grated
2 skinless chicken breasts
410 g creamed corn
1 tablespoon soy sauce
2 egg whites, lightly whisked with a fork
4 spring onions, finely sliced

Preparation

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.
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.