A real chicken soup, with a base of slowly simmered free-range stock, nourishes body and soul. This recipe is loosely based on Kylie Kwong's. We cook spring onion, garlic and ginger before adding home made chicken stock, sherry and soy sauce. We puree half the sweet corn and leave the other kernels whole, so the resulting soup has a bit of texture. All you have to do is whisk in a beaten egg once piping hot to further thicken the soup.
Chicken stock [water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper], sweet corn, free range chicken thigh, onion, dry sherry (sulphites, clarifying agent (milk 0.01%)), ginger, soy sauce (soy, wheat gluten), rice bran oil, spring onion, garlic, salt, black pepper, spices
CONTAINS:
Gluten, Dairy, Soy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Per Serve (400g) | |
| ENERGY | 238kJ | 951 kJ |
| PROTEIN | 4.8g | 19.1g |
| FAT TOTAL | 3.0g | 11.9g |
| - SATURATED | 0.91g | 3.7g |
| CARBS | 2.2g | 8.9g |
| - SUGARS | 1.4g | 5.4g |
| SODIUM | 205mg | 820mg |
- 400g-Serves one adult
- 800g-Serves two adults
Scatter on coriander leaves and finely sliced spring onions to serve. For more substance, add some cooked noodles.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
While every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot. If you feel the soup is too thick, add 1/2 cup of boiling water to loosen it.
Whisk 2 egg whites and stir through the heated soup until cooked with a few drops of sesame oil if you like.
