A combination of three factors led me to throw together this delightfully simple soup:

1. I was feeling rubbish, hence
2. I was feeling lazy, and
3. there was leftover creamed corn in the fridge

Not a connoisseur moment at all.  In fact it was more like…’a bit of this, a bit of that…slurp…yep, that’ll do nicely’.

Chicken, corn and ginger soup

The unusual amount of creamed corn stated below is due to what was left in my fridge!  For simplicity, you could use the following amounts per person (per serve): half a 420 gram can of creamed corn, 1-1.5 cups of chicken stock (depending on how thick you like it), a smaller amount of chicken breast (say 125 grams), 1/2 teaspoon finely grated ginger, 1 spring onions and 1 egg white.  Anyway, here is the recipe for the amount I happened to make on the day!

Serves 1 (hungry person)

Ingredients

1.5 – 2 cups of chicken stock (depending on how thick you would like the soup)

160 grams chicken breast (or whatever size you happen to have – unless it’s one of those enormous breasts that can’t possible belong to a normal size chicken!)

260 grams creamed corn

½ tsp finely grated ginger

1 x spring onion

1 x egg white

salt and pepper

Steps

• Bring some water to boil (enough that you can poach the chicken breast in it)
• Reduce heat to simmer and add chicken breast to poach
• Remove chicken breast when cooked
• Bring chicken stock to boil (you could use the water that you poached the chicken in, in which case you may like to add some dry chicken stock powder to enhance the flavour)
• Add creamed corn and ginger, bring to a simmer
• Shred chicken breast as finely as desired
• Slice green part of spring onion on diagonal (but it really doesn’t matter if it’s not diagonal)
• Add chicken and spring onion, leaving some of the spring onion for a garnish
• Whisk egg white lightly and add to soup
• Allow to simmer for 1 min
• Season to taste
• Serve garnished with spring onion

Per Serve (hungry person size)

1812 kJ, protein 45 g, total fat 6.5 g, sat fat 1.5 g, carbs 45 g (sugars 14 g)

Per Serve (as per note above)

1441 kJ, protein 36 g, total fat 5 g, sat fat 1.1g, carbs 36 g (sugars 11 g)

Tasty health tips

• Use salt reduced creamed corn
• Use salt reduced chicken stock or if using dry stock powder add smaller amounts to taste
• Add vegetables such as baby spinach