Chinese Style Chicken and Sweetcorn Soup

This super quick to make syn free soup is a great way to use up leftovers and as it keeps a few days in the fridge perfect to make on a Sunday and take to work for lunch (that’s what I do anyway!)

Just be sure to take your soup off the heat when you add the eggs and keep stirring or you’ll have chicken and scrambled egg soup and not one person on the planet wants that

Ingredients

2 shredded cooked chicken breasts

1 can creamed sweetcorn

2 cups frozen sweetcorn

2 chicken stock cubes

1 bunch spring onions

Chicken seasoning (optional)

Soy sauce

Fry lite

3 eggs

Method

Syn free chicken and sweetcorn soup

Cut the spring onions on a diagonal, making small discs

Spray a wok or large pan with a little frylite and stir fry the onions over a medium heat to gently cook them off

As your onions are cooking boil the kettle and make your chicken stock cubes up as directed on the packet, adding the stock to the onions 

Add the chicken, creamed corn, sweetcorn and a good dash of soy sauce and simmer for about 10 minutes, tasting to make sure it has enough seasoning – this is often dependant on the stock you use.  If there’s not enough flavour add a little chicken seasoning to taste

Take your soup off the heat and put to the side

In a small bowl crack your eggs and mix well with a fork, the soup will cool slightly as you do this

With your fork stir the soup, you want to do this in a circular motion so it’s all moving 

Add the egg slowly to get the Chinese soup effect

Slowly add the egg mix, you keep stirring the soup as you do – this cooks the egg and makes sure it doesn’t clump up.  You will get the slightly string like texture as it is from a Chinese restaurant

Serve immediately 

You can refrigerate the soup once cooled, it’s good for a couple of days if you store in an airtight container