Chinese Chicken and sweetcorn soup is perfect as the days get shorter and colder. Time to give your immune system a boost! Easy to make and a great recipe to use up leftover chicken pieces from a roast or a packet of pre-cooked chicken. Quick to assemble and tastes just like being in a Chinese restaurant. Add in the prawn crackers if you like.
According to Chinese medicine, chicken in moderate amounts is good food for building energy as well as supporting the digestive system.
Chicken soups and broths are famous for their health-giving properties (preventing colds and supporting the immune system) with their warming and comforting vibes. This Chinese chicken and sweetcorn soup is no different so give it a try!
Chicken Health Benefits
Chicken is a versatile source of protein that is low in fat and easy to use. As it’s high in protein and low in fat, it’s a great food if you’re watching your weight as increased intake of protein can enhance the feeling of fullness, increase weight loss and help maintain less body mass.
Protein is involved in the metabolism of calcium and therefore supports optimal bone health. Protein also is essential for building and repairing tissues and maintaining muscle mass.
Chicken contains a good amount of selenium which is a trace mineral that’s necessary for the immune system, thyroid health and also supports fertility.
Chicken is also rich in B vitamins such as niacin and vitamins B6 and B12. These vitamins play a key role in energy production DNA synthesis and overall brain health.
Chinese Chicken and Sweetcorn soup
All in all, chicken is a great all-around food should you chose to eat it – dive into this Chinese chicken and sweetcorn recipe and see how good you feel!
Chinese Chicken and sweetcorn soup
Delicious, healthy, cook and instantly warming to make you feel better.
- Saucepan
- 2 tspn White sugar
- 1 can Sweetcorn – approx 150g
- 700 ml Chicken stock
- 2 tbsp Soy sauce
- 2 tbsp Cornflour
- 80 g Cooked chicken, shredded
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Put the sugar, 3/4's of sweetcorn, stock and soy sauce into a saucepan. Bring to the boil and cook gently for 10 minutes.
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Allow to cool a little and blend until smooth
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Mix the cornflour with a little water and add the paste to the blended soup, stirring as it thickens
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Add the remaining sweetcorn and chicken to the soup and gently heat through for about 5 minutes. Serve and enjoy!