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Chicken & Sweetcorn Dumpling Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 10 grams Knorr Chicken Stock Cube
  • 1 fresh corn on the cob, washed
  • 150 g skinless chicken breast fillet
  • 1 tablespoon reduced-salt soy sauce
  • 4 spring onions, washed and finely sliced
  • 50 g dried fine egg noodles
  • 12 wonton wrappers
  • 10 grams cornflour, for dusting

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

199kcal

Energy (kJ)

831kJ

Protein (g)

13.1g

Carbohydrate incl. fibre (g)

30.5g

Carbohydrate excl. fibre (g)

28.8g

Sugar (g)

1.3g

Fibre (g)

1.7g

Fat (g)

2.5g

Saturated fat (g)

0.8g

Unsaturated fat (g)

1.0g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.5g

Trans fat (g)

0.0g

Cholesterol (mg)

37mg

Sodium (mg)

712mg

Salt (g)

1.78g

Vitamin A (IU)

206IU

Vitamin C (mg)

4.3mg

Calcium (mg)

30mg

Iron (mg)

1.58mg

Potassium (mg)

278mg

Total

794kcal

3324kJ

52.5g

122.0g

115.2g

5.2g

6.8g

10.1g

3.1g

4.2g

2.1g

2.1g

0.0g

147mg

2848mg

7.12g

825IU

17.1mg

118mg

6.33mg

1112mg


  • 1 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour into a 3-litre saucepan over a medium heat and bring to the boil.
  • 2 Using a sharp knife, remove the kernels from the corn cobs, then add to the boiling stock.
  • 3 Cook for 3 minutes, then use a slotted spoon to transfer the corn to a medium bowl. If a few kernels get left behind, don’t worry. Turn the heat down to low.
  • 4 Now, make the wonton dumpling mixture. Using a sharp knife, dice the chicken breast as finely as you can. Add the chicken to the sweetcorn, then wash the chopping board and knife. Stir in the soy sauce and sliced spring onions.
  • 5 Break the noodles into the stock, turn the heat up to medium and cook for 3 minutes. Remove the pan from the heat.
  • 6 Fill a small bowl with cold water. On a chopping board, lay out 3 wonton wrappers and place a teaspoon of the chicken and sweetcorn mix onto the centre of each. Moisten the edges of each wrapper, then fold one half up and over the filling to make a triangle, pinching the edges to seal. Place on a large platter, dusted with cornflour, as you go.
  • 7 Working quickly, fill the remaining wonton wrappers in batches of 3.
  • 8 Return the noodle broth to the heat. Bring to the boil, add 200ml of boiling water and the dumplings. Cook for 6 minutes.
  • 9 Ladle into 4 bowls, making sure there are 3 dumplings in each. Finish with a drizzle of chilli oil.