Chicken and Sweet Corn Soup

My children devour this soup like it is going out of fashion or as if they hadn't eaten in weeks. However I am not complaining as I am really happy that the love it and are happy to have it whenever I fancy making it. Today was one of those days, and as usual it went down a treat.

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Chicken and Sweet Corn Soup

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Serves: 8 as a main

12 as an entree

Points per serve: Main 4.5

Entree 3

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1 kilogram chicken fillets and/or chicken thigh fillets, skin and fat removed

8 cups water

1 onion diced

1 teaspoon crushed garlic

2 teaspoons crushed ginger

2 tablespoons dry sherry

1 tablespoon dried parsley

salt

freshly ground black pepper

3 x 425 gram cans creamed corn

1/2 teaspoon sesame oil

1/2 teaspoon Chinese five spice

2 slices ham, finely sliced

4 shallots, chopped, reserving 1/2 cup for garnish

4 tablespoons cornflour

4 tablespoons water

3 egg whites, lightly beaten

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In a large saucepan place chicken, onion, water, ginger, garlic, salt, pepper, parsley and sherry. Bring to the boil, reduce heat and simmer for 20 - 30 minutes or until chicken is cooked, removing any forming scum from time to time.  Remove chicken from pan, reserving all the liquid, and allow the chicken pieces to cool until pieces are manageable. Shred all meat finely.

To the same pan add the shredded chicken, creamed corn, sesame oil and Chinese five spice. Stir until heated through. Add the shallots, reserving 1/2 cup for garnish, along with the ham and stir. Mix the cornflour and water together adding to the saucepan, stirring continually. When soup begins to thicken reduce heat to a simmer.

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Before serving stir through the egg white by adding to soup in a thin stream while stirring.

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Serve immediately topped with remaining spring onion as garnish.