Winter has well and truly begun – as I am posting this recipe it is dark and stormy outside 🙁
Put a smile on your dial with our nourishing, vegelicious take on classic chicken and corn soup.

Ingredients (serves 4-6)

  • 1L Massel chicken stock
  • 1 large chicken breast, sliced into bite-sized pieces
  • 1 clove of garlic, crushed
  • 2 spring onion stems, thinly sliced (or 1 medium onion, diced)
  • 2 small carrots, thinly sliced
  • 2 small sticks of celery, thinly sliced
  • 1 medium zucchini, diced
  • 1 head of broccoli, cut into small florets
  • 400g can of creamed corn
  • 400g can of corn kernels
  • 2tbs soy sauce
  • 2 eggs, whites only, whisked



  1.  Heat 1 tsp of olive oil in a soup pot. Add the crushed garlic, onion and vegetables, saute on high for 2 minutes until starting to soften.
  2. Add diced chicken to the pot, and pan fry for a further 2 minutes, until just browned.
  3. Add the chicken stock, corn and creamed corn, and soy sauce. Bring soup to the boil on high heat, then reduce heat to a simmer, and simmer for 20 minutes, or until vegetables are soft and chicken is cooked through.
  4. Just before removing soup from the heat, slowly add the whisked egg whites, stirring continuously. They will create ‘white strands’ in the soup
  5. Enjoy!

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