Chinese-Style Chicken and Sweetcorn Soup | Slimming & Weight Watchers Friendly

Ingredients

• 2 medium chicken breasts (approx 150g each)
• 1 small onion (peeled and finely diced)
• 250 g sweetcorn (frozen or tinned and drained)
• 2 cloves of garlic (peeled and crushed)
• 2 cm piece of ginger (peeled and grated)
• 3 tbsp light soy sauce
• 2 tsp rice vinegar
• 1 chicken stock pot
• 2 tbsp corn flour
• 1 large egg (beaten)
• low calorie cooking spray
• 2 spring onions (finely sliced)

Instructions

1. 1

   Place the chicken breasts in a saucepan and cover with water. Place over a high heat until just boiling, then reduce the heat and allow to gently simmer for 10-15 minutes depending on how thick the chicken breasts are. You will find that some white bits float to the top. Use a spoon to skim off any white bits that float to the top as you will use the poaching liquor for your soup.

2. 2

   Spray: While the chicken is poaching, spray another saucepan with low calorie cooking spray and sauté the onions over a medium heat for 5 minutes until soft but not coloured.

3. 3

   Add the garlic and ginger and cook for a further minute.

4. 4

   Remove the chicken breasts from the water, reserving the liquor and shred using 2 forks.

5. 5

   Make up the stock pot with 1 litre of the reserved poaching liquor and add to the pan.

6. 6

   Add the sweetcorn, chicken, soy sauce and rice vinegar, bring to a simmer and cook for 10 minutes.

7. 7

   Mix the cornflour with a tablespoon or 2 of cold water and stir into the soup to thicken (as an alternative you can use 1/4-1/2 tsp of xanthan gum to thicken).

8. 8

   Drizzle: Making sure the soup is hot and simmering, slowly drizzle the beaten egg onto the top of the soup. As it hits the hot soup, it will cook. Using a spoon, gently swirl the egg across the soup as it cooks, to produce thin trails of egg.

9. 9

   Ladle into warmed bowls and serve garnished with spring onions.