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Chicken & sweetcorn egg-drop soup
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1 tbsp vegetable or toasted sesame oil
2 cloves garlic
2.5cm piece fresh root ginger, peeled
1.25L chicken stock
2 free range British chicken breast fillets
300g sweetcorn kernels, cut from 3 cobs
2 tsp cornflour, mixed with 2 tsp cold water
1 tbsp light soy sauce
2 British Blacktail Large Free Range Eggs
2 salad onions, trimmed and finely chopped
1. Heat the oil over a low heat in a large saucepan. Grate or finely chop the garlic and ginger, then add to the oil and fry gently for 2 minutes, until softened.
2. Add the chicken stock to the pan and bring to a gentle simmer. Slice the chicken breasts in half lengthways, then submerge in the stock and poach for 10 minutes, until thoroughly cooked and no pink meat remains. Remove the chicken from the stock using tongs and leave to cool slightly. Add the sweetcorn to the simmering stock and cook for 5 minutes, then add the cornflour mixture and soy sauce and stir well to combine.
3. Shred the chicken using two forks, then return it to the soup. Beat the eggs in a small jug, then pour slowly into the soup in a steady stream, stirring as you do so. The eggs will cook immediately and thicken the soup.
4. Stir through one salad onion, then ladle into bowls and garnish with the remaining salad onion. This soup is best enjoyed immediately. If you want to freeze a portion, do so before adding the eggs as they do not defrost well.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in September 2020.