Chicken and corn soup

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 350 g chicken breast fillet
• 400 g creamed corn, canned
• 200 g canned corn kernels, drained
• 1.2 l salt-reduced chicken stock
• 2 eggs, lightly beaten
• 3 spring onions, sliced
• 10 g ginger, grated
• 1 tbsp cornflour, mixed with water

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Poach the chicken in the stock with the ginger for 12 to 15 minutes until cooked through, then remove and shred.
2. 2Step 2. Add both corns and simmer for five minutes, then stir in the cornflour slurry.
3. 3Step 3. Return the chicken, bring back to a simmer, then pour in the beaten egg in a thin stream, stirring, and cook for two minutes until the egg is fully cooked.
4. 4Step 4. Serve topped with spring onion.

Allergens for your selection

• Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.