For the past few days, I have been sick with sore throat, low grade fever, headache and very little appetite. Even my favourite foods could not tempt me to join the dinner table at meal times and the only comfort I had was to sip on hot lemon tea, generously flavoured with honey and sweet spices. The other classic remedy for cold and flu which works well to this day is chicken soup. On a more scientific note, chicken soup is believed to be endowed with anti-inflammatory properties which help in alleviating the flu-like symptoms. This simple recipe, adapted from, works wonders in fighting off the effects of viral illness and restoring the desire for healthy, homemade food.



4 cups chicken stock/broth

400 g single chicken breast fillets

1 tablespoon light soy sauce

2 teaspoons finely grated fresh ginger

1 tablespoon corn flour + 1/4 cup water

300 g can corn kernels, drained

400 g can creamed sweet corn

2 egg whites, room temperature

1 teaspoon sesame/vegetable oil

6 green shallots, thinly sliced

Salt and black pepper, to taste

Method :

  • Place the stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low.
  • Simmer for 5 minutes or until the chicken is cooked through. Transfer the chicken to a heatproof bowl.

  • Set aside for 5 minutes to cool slightly. Finely shred. Add the soy sauce and ginger to the stock mixture.
  • Place the corn flour in a small bowl and gradually stir in the water until it is smooth and well combined.

  • Gradually stir corn flour mixture into stock mixture. Cook, stirring occasionally, for 2 minutes until it thickens.
  • Add the chicken, creamed corn and corn kernels and cook, stirring occasionally, for 2 minutes or until it is hot.

  • Use a fork to whisk the egg whites in a small bowl. Gradually pour egg whites into the soup, stirring constantly.
  • Cook for 2 minutes until white ribbons swirl though the soup. Remove from heat. Add the sesame oil and stir.

  • Add half the green shallot to the soup mixture and stir to combine. Season with salt and pepper as per taste.
  • Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve soup immediately.

Chicken Soup for the Soul