Chicken & Sweet Corn Soup

• 1 L CHICKEN STOCK
• 2 × 175 g CHICKEN BREAST FILLETS
• 3 SPRING ONION
• 420 g CANNED CREAMED CORN
• 310 g CANNED CORN KERNELS
• 2 TSP SOY SAUCE
• 2 EGG WHITES

Pour 700 ml of the stock into the bowl and place the chicken fillets in the steam basket then place in the appliance.

Launch the steam program for 15-16 mins or until chicken is just cooked. Remove the basket and leave the chicken to rest for 5 mins. When cool shred the chicken.

Thinly slice the onions. Place the mixer in the bowl and add the remaining chicken stock, onions, creamed corn, corn kernels, soy sauce and shredded chicken.

Launch the P3 slow cook program at 95°C for 10 mins. Lightly beat the egg whites and set the program for 2 more mins while slowly adding the eggs white through the opening on the lid.

Serve.