This soup recipe was given to us by Linda

Ingredients

4 skinless, boneless chicken breasts

2 chicken stock cubes dissolved in 2 pints hot water

1 bunch spring onions (scallions) trimmed and finely sliced

1 tsp Chinese five-spice powder

8oz (100g) frozen or canned sweetcorn (sugar free)

3.5oz (100g) mushrooms, sliced

1 tsp grated root ginger (optional)

salt and freshly ground black pepper

chopped fresh chives to garnish (optional)

Procedure

1.  Put the chicken breasts into a large saucepan with the chicken stock.  Bring to the boil then reduce heat and simmer for 15 mins, without the lid on the pan.

 

2.  Add the spring onions, chilli, five-spice powder, sweetcorn, mushrooms and ginger (if using).  simmer for 10 more mins.

 

3.  Using a draining spoon, lift the chicken breasts from the soup.  let them cool for a few minutes, then tear them into shreds.  Add them back to the soup and reheat for a couple of minutes.

 

4.  Season to taste, then serve, garnished with chopped fresh chives.

Serving Information

• Serves: 4  - 3 Points per serving - Core