- 1 litre water
- 50 g packet chicken noodle soup mix
- 2 tsp minced garlic
- 420 g can creamed corn
- 125 g can corn kernels, drained
- 3 spring onions, thinly sliced
- 2 cups shredded cooked chicken - (see notes)
- 2 tsp soy sauce
- 1 tbs sweet chilli sauce
- 2 tbs cornflour, dissolved in a little water
- 2 egg whites, lightly beaten
Place water, chicken noodle soup mix, garlic, creamed corn, corn kernels, half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil. Reduce to a simmer for 5 minutes.
Add cooked and shredded chicken, soy sauce and sweet chilli sauce. Stir and then simmer for a further 10 minutes.
Add the cornflour dissolved in a little water and stir. Allow to simmer for a couple more minutes.
Gradually drizzle in the whisked egg whites and stir.
Divide between bowls.
Top with remaining onion and extra soy sauce (optional)
For the chicken you can either:
a) buy a cooked BBQ chicken from the supermarket and shred it (this is my favourite option for a quick and easy dinner), or
b) poach and shred 2 chicken breasts.
Calories: 262kcal | Carbohydrates: 40g | Protein: 21g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 48mg | Sodium: 1685mg | Potassium: 610mg | Fiber: 2g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 9.2mg | Calcium: 36mg | Iron: 1.2mg