Chicken and sweetcorn soup – just like a take away!

UPDATE! I read somewhere that creamed sweetcorn makes a difference in this. I've always used standard so I gave it a go. Game changing! Upped the quantity from 100g to the full 400g tin as it's not as heavy,

This recipe is about 20 years old and I think came from one of my mum's old Weight Watchers books. Has definitely stood the test of time.

Ingredients

• 100g cooked shredded chicken

• 1 egg white

• 600ml chicken stock

• 3 tsp cornflour

• 1 tbsp cold water

• 1 tsp salt

• 400g sweetcorn - better still creamed corn.

• 1 x spring onion, shredded

Method

1. Beat the egg white

2. Mix the cornflour with water to a smooth paste

3. Bring the stock to a rolling boil

4. Add the salt, chicken and sweetcorn to the stock

5. When it starts to boil again add the cornflour and water mixture, stirring constantly

6. Add the egg white, stir

7. Garnish with spring onion

Creamed Corn - where to buy