Creamy Chicken & Corn Soup

2
Servings
10m
Prep Time
5-8m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (608 g)
  • Calories 425
  • Total Fat - 9.6 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 98.5 mg
  • Sodium - 1008 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 6.3 g
  • Protein - 44.3 g
  • Calcium - 194.6 mg
  • Iron - 2.8 mg
  • Vitamin C - 13.1 mg
  • Thiamin - 0.2 mg

Step 1

Place the corn in a food processor and pulse until roughly chopped.

Step 2

Transfer to a medium saucepan, add the stock and milk and bring the soup to the boil over medium-high heat and then add the chicken, reducing the heat to medium and simmer for 3 to 4 minutes or until the chicken is cooked through.

Step 3

Ladle the souyp into two bowls and drizzle over the soy sauce and garnish with the spring onion and serve.

Tips & Variations


No special items needed.

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