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Sweet Corn and Chicken Soup

Sweet corn and chicken soup


1 tsp sesame oil

1 tbs grated fresh ginger

1 clove garlic, crushed

1 litre salt-reduced chicken stock

420g can creamed corn

1 skinless chicken breast fillet, trimmed of all visible fat, thinly sliced

1 small bunch baby bok choy

3 green shallots, thinly sliced

1 egg, lightly beaten


  1. Place the sesame oil, ginger and garlic in a deep saucepan and stir over a low heat for 2-3 minutes until fragrant.
  2. Stir in stock, creamed corn and sliced chicken, increase heat and bring to the boil.
  3. Reduce heat to low, simmer uncovered for 8-10 minutes until chicken is cooked through, stirring occasionally.
  4. Roughly chop large bok choy leaves but leave the smaller leaves whole.
  5. Stir in bok choy and shallots and simmer a further 1-2 minutes.
  6. Add beaten egg in a thin stream, stirring constantly until soup thickens. Serve straightaway.

Nutrients Per Serve

Energy 1040kJ
Total Fat 6.78g
Saturated Fat 1.8g
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.3g
Protein 25g
Carbohydrate 20g
Fibre 4.6g
Sodium 1413mg
Serves 4
Preparation Time 10
Cooking Time 15