Recipe: Chicken and Sweetcorn Soup, by Trisha Lewis

Cork chef Trisha Lewis, aka Trisha’s Transformation, has inspired thousands of people with her weight loss story... now she’s launched a new book. Here she shares her recipe for Chicken and Sweetcorn Soup
Recipe: Chicken and Sweetcorn Soup, by Trisha Lewis
Chicken and sweetcorn soup by Trisha Lewis, from her new book, Trisha's Transformation, by Gill Books, out now.

CHICKEN AND SWEETCORN SOUP

3 reduced salt chicken stock cubes

1 litre boiling water

2 skinless chicken breasts diced

260g tinned sweetcorn drained

1tbsp sesame oil (or half the amount and substitute with sesame seeds or tahini)

2 tbsp reduced salt soy sauce

2 free range eggs whisked

5 spring onions thinly sliced and reserve one for garnish

Method:

  • In a big pot dissolve stock cubes in boiling water, reduce to simmer.
  • Add in diced chicken and simmer for six mins until turn from pink to white. Add in sweetcorn and simmer for another five ins and add in sesame oil, and soy sauce and stir continuously.
  • Stir whisked eggs into the mix, this will make it cloudy. Simmer for another two mins.
  • Add chopped spring onions. Serve in bowls and garnish with more spring onions.
  • The first few weeks were hard... I’d be going from bawling to saying things were grand. But I’m settled into a routine now and I feel very lucky.

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