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.

  • 40 mins cooking
  • Serves 4
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Chicken and corn soup
  • 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
  • 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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