Chicken & sweetcorn soup served in a pan

Chicken & sweetcorn soup

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(2 ratings)

Prep: 10 mins Cook: 2 hrs, 15 mins

Easy

Serves 2

Make a stock from roast dinner leftovers to create this chicken and sweetcorn soup. The bone broth adds important minerals and it's low in fat and calories

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal401
  • fat14g
  • saturates4g
  • carbs26g
  • sugars16g
  • fibre7g
  • protein39g
  • salt1.1g
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Ingredients

  • 1 chicken carcass
  • 4 thin slices fresh ginger, plus 1 tbsp finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely grated
  • 2 tsp apple cider vinegar
  • 325g can sweetcorn
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 spring onions, whites thinly sliced, greens sliced at an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g cooked chicken, shredded
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tsp tamari
    Tamari

    Tamari

    tam-aree

    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • few drops sesame oil, to serve (optional)

Method

  1. Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins – the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.

  2. Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.

  3. Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.

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Comments, questions and tips

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Hawie
12th Mar, 2018
5.05
My husband and I both thought this was really good. Boiling the stock down made it really rich and delicious. It did take a while to make, although most of that was waiting time.
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