Creamy Chicken & Corn Soup
Created by ImPat on May 23, 2018
- Servings: 2
- Prep Time: 10m
- Cook Time: 5-8m
- Recipe #29534
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.
Nutritional Facts
- 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