

Chicken and corn soup with Asian omelette
Ingredients
- 1²⁄³ cups reduced-salt gluten-free chicken stock
- 2 x 420g cans creamed corn
- 1 x 420g can no-added-salt corn sweetcornXkernels, rinsed, drained
- 2 cups shredded cooked chicken breast
- 2 tablespoons reduced-salt gluten-free tamari
- 8 eggs, lightly whisked
- 2 shallots, thinly sliced, plus extra, to garnish
- ¹⁄³ cup coriandercilantroX leaves, plus extra, to garnish
- 2 teaspoons black sesame seeds
- 1 long green chilli, sliced
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Instructions
1 Combine stock, ¾ cup of water, creamed corn and corn kernels in a large saucepan over medium-high heat. Bring to the boil, then stir in half the chicken and the tamari. Reduce heat and simmer for 5 minutes.
2 Meanwhile, put a large non-stick frying pan over a medium-high heat. Combine the whisked eggs with 2 tablespoons of water in a jug. Add half of the egg to pan, tilting to cover base. Scatter with half of the shallots and half the coriander. Cook for 3 minutes, or until just set at centre and golden underneath. Fold in half to form a semi-circle and cook for 2 minutes. Transfer to a plate. Repeat with the remaining egg mixture, shallots and coriander to make a second omelette. Cut each omelette in wedges.
3 Ladle soup into four serving bowls. Top with remaining chicken and garnish with the coriander, shallots, sesame seeds and chilli. Serve soup with omelette.
Nutrition Info (per serve)
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Calories 514cal
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Kilojoules 2148kJ
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Protein 42.5g
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Total fat 13.7g
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–Saturated fat 3.4g
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Carbohydrates 50.0g
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–Sugars 15.1g
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Dietary fibre 10.2g
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Sodium 998mg
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Calcium 66mg
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Iron 4.3mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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