Lunch

chicken and sweetcorn soup is for Lunch.

chicken and sweetcorn soup takes several minutes to prepare.

chicken and sweetcorn soup takes several minutes to cook.

chicken and sweetcorn soup makes 5 servings.

The ingredients for chicken and sweetcorn soup are:

4 cups chicken stock or broth
4.5 oz chicken breast, roughly chopped
1 can of sweetcorn
1-2 T honey
1 - 2 T sherry
1 T soy sauce
2 T arrowroot
2 eggs
freshly ground black pepper to taste

Here is how you make chicken and sweetcorn soup:

Pour the chicken stock into a large pan and bring to a boil. add the chicken, turn down teh heat to a gentle simmer. (i prefer to bake my chiken so i skip this step).add the sweetcorn, honey, sherry and soy sauce and simmer for about 10 minsmix 2T arrowroot with a little cold water, before pouring into the soup and stirring. If it's not thick enough, add another teaspoon of wtered down arrowroot.Remove the chicken from teh soup with a slotted spoon. Tear it apart using two forks, then put back in the soup.Crack eggs into a cup and whisk a little with a fork. pour into the soup whilst stirring and you'll see nice streaks of egg. season with freshly ground black pepper. serve in a bowl, maybe with a few chopped rounds of spring onion. Number of Servings: 5Recipe submitted by SparkPeople user MOUSTER.

The nutritional information for chicken and sweetcorn soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 136.0

• Total Fat: 3.1 g
• Cholesterol: 103.8 mg
• Sodium: 1,153.4 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.0 g
• Protein: 10.7 g

chicken and sweetcorn soup is Asian cuisine.