Chicken & Sweet Corn Soup
Recipe: #21535
October 30, 2015
Categories: Chicken Chinese, Gluten-Free, Non-Dairy, Sugar-Free, Kosher Meat, Chicken Dinner, more
"This is wonderful, delicious and warming for a cold winter's night and the best is .....it's so quick and easy. I use reduced salt chicken stock and season myself if needed, but have posted recipe as written. I have also made this recipe using the microwave using pre cooked chicken adding the chicken with step 2."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.8 g)
- Calories 251.2
- Total Fat - 5.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 56.8 mg
- Sodium - 758.1 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 2.6 g
- Sugars - 5.7 g
- Protein - 26 g
- Calcium - 48.3 mg
- Iron - 1.6 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
Step 2
Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.
Tips
No special items needed.
3 Reviews
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