Chicken and Sweetcorn Soup

This blog little blog of mine started life due to my baking adventures, a place to inspire me, encourage me and show me how much I have developed. It also started life as a single place for me to keep all my recipes to hand, no more scraps of paper or magazine clippings or the copious amount of notebooks that are scattered throughout our home and drive my Husband bonkers. I enjoy the baking part more than I enjoy the 'gown-up' or 'have to eat to survive' type of cooking. I like my food, no secret there, so I try new recipes for dinner time each week but if I could survive on cake and ice cream and brownies alone then I would eat them morning, noon and night ... and I'd be a size 8 model with it!

To cut to the chase, I've been hording my 'dinner time' recipes (those would be the boring grown up, eating to survive type recipes I mentioned before!) in favour of posting the fun stuff and now I have a backlog! I guess I'm asking for your perseverance over the next few posts ;0)

Chicken and Sweetcorn Soup

1 egg white

1 tsp sesame oil

1.2 litres (2 pints) chicken stock

275g canned or frozen sweetcorn

1 tbsp soy sauce

2 tsp fresh root ginger, grated

1 tsp cornflour, mixed with 2 tsp water

225g cooked chicken, shredded

4 spring onions, chopped - optional

Freshly ground black pepper

Beat the egg white and sesame oil together and leave to one side.

Add the stock, soy sauce and ginger in a medium sized saucepan and bring to the boil. Add the sweetcorn and simmer for 5 mins. Add the cornflour paste.

Lower to a simmer and add the chicken.

Slowly pour the egg white and sesame oil mixture, stirring constantly.

Sprinkle the spring onions over the top if using.

Serves 4

Adapted from WW Deeply Delicious

Hubby and I enjoy this soup quite often. Its one of our favourites as it doesn't take long to whip up and the ingredients are generally always to hand.