Deliciously warming and filling, this creamy soup is bursting with flavour.
Chicken breast, lean, raw,
Chicken liquid stock, salt reduced,
Creamed sweetcorn, canned, heated,
1 60g egg(s)
White pepper, ground,
In a small saucepan, bring the stock to a gentle simmer. Add the ginger and chicken breast, cover and poach for 10 minutes.
Remove the chicken breast and allow to cool slightly. Shred the chicken using your fingers and set aside.
Meanwhile, add the shallots, creamed corn, asparagus and sesame oil to the simmering stock and cook for 3 minutes. Put the shredded chicken back into the pot to warm through, then turn off the heat.
Crack the egg into a bowl and break the yolk slightly. Slowly drizzle the egg into the hot soup and gently stir for about 1 minute, until the egg is set.
Serve with a pinch of white pepper.
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