Ingredients
- 2 cups whole kernel corn (fresh or tinned)
- 1 cup low-sodium chicken stock
- 1 cup low-fat milk
- 200 grams boneless skinless chicken breasts (fillets, cut into thin strips)
- 1 teaspoon low-sodium soy sauce
- 1 spring onion (shredded)
How to Make
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Step 1: Place the corn in a food processor and pulse until roughly chopped.
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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.
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Step 3: Ladle the souyp into two bowls and drizzle over the soy sauce and garnish with the spring onion and serve.
We hope you enjoy this recipe!
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