Chicken & sweetcorn soup
About £0.71 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Cooked chicken200g
- Sweetcorn325g
- Stock cubes2 cubes
- Eggs2
- Spring onions3
- Soy sauce15ml
- Ginger10g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Bring the stock cubes (2 cubes) and 1 litre of water to a simmer with the grated ginger (10g).
- Add the sweetcorn (325g) and shredded chicken (200g) and simmer (5 min).
- Mix a spoon of cornflour (or flour) with a splash of cold water and stir in to thicken slightly (2 min).
- Beat the eggs (2). With the soup gently bubbling, pour them in a thin stream while stirring, so they set into silky ribbons.
- Season with soy and top with sliced spring onion (3).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.