Chicken and Corn Soup

Ingredients (Serves 6)

  • 1 chicken breast
  • 1 onion
  • 1 can of creamed corn
  • 1 carrot, grated
  • 1 cm cubed piece of ginger, minced
  • 2 cloves garlic, optional
  • 1 stock cube
  • Soy sauce
  • Olive oil
  • Herbs- optional – try lime leaves, coriander, lemongrass


  1. In a large pot, cook oil and onion on low heat. Add ginger and garlic (if using).
  2. Cut chicken in to small pieces and cook in pan. Remove from pan and shred chicken.
  3. Add chicken back in to pan with the corn, carrot, 2 cups of water and stock cube. Boil gently.
  4. You may wish to add extra water or soy sauce according to your taste.


  • You can use leftover roast chicken in this recipe.
  • Other herbs such as lime leaves, chilli, coriander or lemongrass can be used to vary the flavour.
  • To add more protein, at step 4 whisk in 1-2 egg whites over low heat until cooked through