Creamy Chicken Soup



1, 25 litres boiling
chicken stock
1 egg white
1 ml salt
5 ml cornflour
300 g chicken breast fillets, cubed
15 ml olive oil
2 x packets 2-minute noodles, chicken flavour, cooked and drained
2 spring onions, chopped
100 g button mushrooms, sliced
5 carrots, peeled and cubed
250 ml frozen peas
30 ml soy sauce
15 ml dry sherry (optional)
5 ml sugar Salt and freshly ground black pepper, to taste


1. Bring the chicken stock to the boil in a large heavy-based saucepan, reduce heat and keep warm.

2. Mix the egg white, salt and cornflour together. Add the chicken pieces and toss to cover.

3. Add the noodles to the stock and bring to the boil.

4. Meanwhile, the oil in a heavy-based frying pan add the chicken and vegetables and fry for 4 – 5 minutes. Remove from pan and set aside. Add the soy sauce, sherry and sugar and simmer for another 2 minutes. Add vegetable and chicken mixture to the stock and noodles and bring to the boil. Allow to simmer for 5 – 7 minutes.

5. Season to taste and serve warm. Serves 4.

Tip: Allow soup to cool slightly and blend with a stick blender until soup is processed but not smooth.