Name: Chicken and corn soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 trimmed corn cobs (500g), kernels removed; 4 centimetre piece fresh ginger (20g), grated; 2 clove garlic, crushed; 4 green onions, sliced thinly; 4 cup (1 litre) water; 4 cup (1 litre) chicken stock; 1 chicken breast fillet (200g); 1 teaspoon light soy sauce; 1 egg white, beaten lightly

Chicken and corn soup

Tasty, fresh and incredibly healthy, this is the kind of chicken and corn soup that leaves you feeling energised, refreshed and ready for anything.

Serves 4

Cook

40M

Ingredients

2 trimmed corn cobs (500g), kernels removed

4 centimetre piece fresh ginger (20g), grated

2 clove garlic, crushed

4 green onions, sliced thinly

4 cup (1 litre) water

4 cup (1 litre) chicken stock

1 chicken breast fillet (200g)

1 teaspoon light soy sauce

1 egg white, beaten lightly

Method

1.Lightly spray heated large saucepan with oil. Cook corn, ginger, garlic and half the onion, stirring, until fragrant. Add the water and stock; bring to the boil.

2.Add chicken; reduce heat. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in broth for 10 minutes. Remove chicken; shred meat finely.

3.Return broth to the boil; add chicken and sauce. Reduce heat; gradually stir in egg white.

4.Serve soup sprinkled with remaining onion.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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