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Chicken & Sweetcorn Soup
Nb persons: 1
Yield: 340 cals
Preparation time:
Total time:
Source: Tesco Diets
| 1 tbsp | soy sauce |
| 1 pinch | white pepper |
| 1 tsp | vegetable oil |
| 10 fl oz | chicken stock |
| 1 | egg |
| 1 tsp | cornflour |
| 3 oz | sweetcorn |
| 4 oz | chicken fillet |
1. Cut the chicken into bite-sized pieces and place in a bowl along with half the soy sauce, pepper and half the oil.
2. Heat the stock in a large pot and add the remaining soy sauce. Once hot, add the beaten egg and stir gently, so the egg cooks in strands.
3. Place the cornflour in a small bowl and add a little water, stir to mix and stir into the soup.
4. Heat the remaining oil in a non-stick frying pan and stir-fry the chicken strips until cooked through. Add to the soup pot, bring to a boil and then, if preferred, liquidise the soup using a hand-held immersion blender or food processor.
5. Add the sweetcorn and heat thoroughly before serving.
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