Chicken and Corn Soup (Using Leftover Roast Chicken)

Chicken and Corn Soup (Using Leftover Roast Chicken)

A simple chicken and corn soup using leftover roast chicken, flavoured with ginger, mirin, soy and sesame. Light, aromatic and perfect for an easy dinner.

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Course: Light Meal, Soup

Cuisine: Asian

Keyword: Easy, Leftover Chicken Recipe, Quick Soup

Prep Time: 10

Cook Time: 25

Servings: people

Calories: 278kcal

Equipment

Large saucepan or soup pot
Knife
Chopping Board
Ladle
Stick blender or blender

Ingredients

1 tbsp neutral oil vegetable or canola
3 cm piece fresh ginger finely julienned or grated
2 garlic cloves finely chopped
3 spring onions finely sliced (whites and greens separated)
3 cups corn kernels fresh or frozen
1 litre litre good-quality chicken stock
2 cups leftover roast chicken shredded
1 tbsp soy sauce plus extra to taste
1 tbsp mirin
½ tsp white pepper
1 egg lightly beaten
½ tsp sesame oil
Fresh red chilli finely sliced (optional)
Salt to taste

Instructions

Heat the oil in a large saucepan over medium heat.
Add the ginger, garlic and the white parts of the spring onions. Cook for 1–2 minutes until fragrant, not browned.
Add the corn and cook for 3–4 minutes, stirring occasionally, letting some of it catch slightly on the base of the pan.
Pour in the chicken stock. Add the soy sauce, mirin and white pepper. Stir to combine.
Bring to a gentle simmer and cook for 15 minutes.
Blend about 1 to 1½ cups of the soup, then return it to the pot and stir through.
Reduce heat to low. Slowly drizzle in the beaten egg while stirring gently in one direction to create soft ribbons.
Add the shredded chicken and stir until heated through.
Remove from heat. Stir in the sesame oil.
Ladle into bowls and finish with the green parts of the spring onions and sliced chilli.

Nutrition