Chicken & Sweetcorn Soup


  • 400 - 500g chicken breast
  • OR 400 - 500g chicken thigh fillets
  • 1L chicken stock
  • 3 spring onions
  • 2 garlic cloves
  • 1 1/2 tsp fresh ginger
  • 1 tbsp rice wine vinegar (optional)
  • 420g creamed corn (1 can)
  • 1 tbsp cornflour
  • 1 tsp sesame oil
  • 2 egg whites
  • salt
  • pepper
  • wholegrain bread (optional)
  • OR sourdough bread (optional)


  • Prep Ingredients: Finely chop spring onions and crush garlic cloves.
  • Cut chicken into small pieces and place into a large pot. Add the stock, garlic, ginger, vinegar and creamed corn and ½ the onions. Simmer for 10-15mins until chicken is cooked through and tender.
  • Blend cornflour in a small bowl or cup with ¼ cup of water until smooth. Gradually add to the simmering soup while stirring constantly. Continue to cook until the soup thickens slightly.
  • Use a fork to whisk the egg whites in a small bowl. Then, gradually add the egg into the soup mixture and stir constantly with the spoon/ladle. Cook until you can see the white ribbons through the soup.
  • Remove from heat and add the sesame oil and the other half of the spring onions. Stir to combine.
  • Season as needed with salt and pepper and serve immediately (or keep in fridge/freezer for lunches throughout the working week).
  • Enjoy with wholegrain or sourdough bread or as specified in your meal plan.