Corn, Potato & Chicken Soup
Recipe: #20919
September 10, 2015
Categories: Chicken, Corn, Chinese, Birthday Fathers Day, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"This is such a nice soup, a little different to the normal soups I serve, but lovely and filling and so warming on a cold night! Just the thing served with warm crusty rolls or bread! This is a recipe I found in the Herald Sun a few years ago, so I have copied as written and made only a few changes...... but I did used canned corn, dried chilli and frozen peas, and used parsley instead of coriander, as some of the family HATE coriander....lol."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (456.9 g)
- Calories 310.3
- Total Fat - 3.3 g
- Saturated Fat - 0.6 g
- Cholesterol - 170.1 mg
- Sodium - 360.2 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 11.4 g
- Sugars - 6.2 g
- Protein - 21.9 g
- Calcium - 92.2 mg
- Iron - 5.2 mg
- Vitamin C - 53 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place onion and oil in a large saucepan and cook gently until the onion softens.
Step 2
Add cumin & chilli and cook for 2 minutes, then add the stock and potatoes and simmer for 10 minutes.
Step 3
Add the corn, peas and snow peas and chicken then simmer for 4 minutes, when simmered add lime juice, salt and pepper.
Step 4
Served the soup garnished with the coriander and spring onions.
Tips
No special items needed.
0 Reviews
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