Chicken and sweet corn soup is a great starter meal, with a little more protein oomph than many other soups. It tends to go well with any Asian based menu plan. It is also great for hydration on cold days after an exercise session, if prepared ahead of time and consumed straight away.

Ingredients

  • Spray canola or olive oil
  • 300 g chicken tenderloins
  • 5 spring onions, thinly sliced
  • 2 teaspoons minced ginger
  • pinch cayenne pepper
  • 1½ liters (6 cups) of Chicken Stock
  • 400g can creamed corn
  • 2 tablespoons chopped fresh parsley
soup is great for hydrating soup is great for hydrating athletes

Method

  • Spray a nonstick frying pan with oil and heat.
  • Cook the chicken for 5 minutes, turning occasionally, or until lightly browned and cooked through.
  • Cool, cut into fine slices and set aside. Heat another spray of oil in a large saucepan.
  • Add the spring onions and cook over medium heat for 2 minutes or until soft.
  • Add the ginger and cayenne pepper and cook, stirring for another 1 minute.
  • Add the stock, corn and cooked chicken to the pan.
  • Bring to the boil, reduce the heat and simmer for 5 minutes.
  • Stir in the parsley just before serving.