Oriental Style Chicken and Sweetcorn Soupmaker Soup
We called this soup Oriental Style Chicken and Sweetcorn Soupmaker Soup because we used soy sauce in it (and made in our Tefal Easy Soup). Now I’m a big teriyaki fan so anything that has a little soy in it gets my vote. Robert also said that it would add a bit more flavour to the soup as sweetcorn doesn’t have a huge amount of flavour and chicken is, well chicken-ish. Then there’s the fact that soy sauce is good for you.
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Why soy sauce is good for you
Soy sauce, also known as tamari, is a source of sodium or salt. Now, too much is always bad for you, but our bodies do need sodium for a range of functions such as nerve transmission and regulating blood pressure. One teaspoon contains 335 mg of sodium with the recommended daily intake about 2300mg (or around 1500mg if you have
Soy sauce also has something in it called shoyuflavones – these are natural antioxidants that help the body fight those free radicals that cause loads of problems throughout the body. They can speed up the aging process as well as increasing the risk of heart disease or cancer.
Can you use frozen sweetcorn?
Yes you can definitely use frozen sweetcorn on this recipe, in fact I’d recommend it. We took the frozen sweetcorn and left it in some cold water while preparing everything, just so it wasn’t completely frozen. Then put it in the recipe and away you go.
What you need
- 2 chicken breasts (small)
- 1 tsp Lazy Garlic (or 1 crushed garlic clove)
- 1/2 tsp ginger
- 1 tsp cornflour (mixed with water )
- 1 pint chicken stock
- 1 /2 cup sweetcorn (or more if you like)
- 2 tbsp dark soy sauce
- 1 knob butter
How to make chicken and sweetcorn soupmaker soup
- Dice (or shred) the chicken
- Mix the water and stock in a pan and bring to the boil until the stock is melted then add to the soupmaker
- Add the rest of the ingredients and the cornflour mix if you want the soup a little thicker
- Cook on the ‘creamed’ setting (or the with pieces if you prefer)
Recipe tips
We used leftover chicken from the Sunday roast, but Robert tells me it was about two chicken breasts worth if you don’t have leftovers to use up. We also used Lazy Garlic, our new favourite cheat ingredient but you could easily dice up some fresh garlic for the job.
We used two tbsp dark soy sauce (which makes around four portions) but you can increase or decrease this as you like. The same goes for the sweetcorn – I’m not the biggest fan so we just put a handful in, but you can easily add more if you are a fan.
The cornflour and water mix are a thickening agent but if you like your soup a bit thinner, then you may like it without that. The choice is always up to you!
Oriental Style Chicken & Sweetcorn Soupmarker Soup
Check out this simple Oriental inspired chicken and sweetcorn recipe to make in your soupmaker and save getting all those pans out!
Ingredients
- 2 chicken breasts (small)
- 1 tsp Lazy Garlic
- 1/2 tsp ginger
- 1 tsp cornflour (mixed with water )
- 1 pint chicken stock
- 1 handful sweetcorn (frozen)
- 2 tbsp dark soy sauce
- 1 knob butter
Instructions
- Dice (or shred) the chicken
- Mix the water and stock in a pan and bring to the boil until the stock is melted then add to the soupmaker
- Add the rest of the ingredients and the cornflour mix if you want the soup a little thicker
- Cook on the 'creamed' setting (or the with pieces if you prefer)
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
How much water do I out with the cornflower
Hi Louise – enough to make a thin paste so if you have 1 tsp of cornflour, use 2 tsp of water. Hope this helps!