Chicken and Sweetcorn soup

Serves 4 @ 4 pp per serve

Ingredients 2 garlic cloves, crushed

• 420g can creamed corn
• 3 green onions, thinly sliced
• 160g  chicken breast (cooked and shredded)
• 2 teaspoons soy sauce
• 2 egg whites, lightly beaten
• 1 tbs Massel chicken stock powder
• 1 ltr water

Method

1.      Place stock, garlic, creamed corn, corn kernels, half the onion and 1 ltr. cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add chicken and soy sauce. Stir to combine. Simmer for 10 minutes or until heated through.

2.      Gradually stir in egg white, then oil. Divide between bowls. Top with remaining onion. Serve.

 

....I made this one tonight - This is my own recipe (I do it almost once a week)