Directions:
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for poaching the chicken breast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.44 Kcal (1028 kJ) | ||
| Calories from fat | 54.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 84.97mg | 28% | |
| Sodium | 996.06mg | 42% | |
| Potassium | 642.18mg | 14% | |
| Total Carbs | 31.53g | 11% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 20.76g | 42% | |
| Vitamin C | 9mg | 15% | |
| Iron | 1.5mg | 8% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.24 Kcal (252 kJ) | ||
| Calories from fat | 13.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 9% | |
|---|---|---|---|
| Cholesterol | 20.85mg | 28% | |
| Sodium | 244.45mg | 42% | |
| Potassium | 157.6mg | 14% | |
| Total Carbs | 7.74g | 11% | |
| Sugars | 1.85g | 30% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 5.09g | 42% | |
| Vitamin C | 2.2mg | 15% | |
| Iron | 0.4mg | 8% | |
| Calcium | 6.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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