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INGREDIENTS

Sweet Corn and Egg Soup with

  • 0.5 teaspoon grated ginger
  • 4 cups Water
  • 1 tablespoon grated ginger
  • 1 sachet MAGGI Cream of Chicken Soup
  • 200 g Chicken breast fillets
  • 1 tin cream style corn
  • 1 tablespoon Light soy sauce
  • 2 Egg whites
  • 2 tablespoons Spring onions
HOW TO PREPARE

Sweet Corn and Egg Soup with

1
Combine water, ginger and MAGGI Cream of Chicken Soup in a large saucepan. Bring to a boil under constant stirring.
2
Add chicken, sweet corn and Soy sauce. Simmer for 8-10 minutes.
3
Gradually add the egg whites as a thin stream while stirring the simmering soup. Cook for 2 minutes.
4
Stir in spring onions and serve.
NUTRITIONAL INFORMATION

Sweet Corn and Egg Soup with

  • Energy 152 (Kcal)
  • Protein 13 (g)
  • Carbohydrate 21 (g)
  • Total Fat 1.4 (g)
REVIEWS

Sweet Corn and Egg Soup with

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