Chicken soup with sweet corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pat butter1 onion, finely chopped3 cloves garlic1 1lb package frozen cornAbout 23 oz cooked chicken breast, chopped1 box Emeril's All natural Chicken flavored stockfresh parsleypepper to taste
Pour chicken stock into a soup pot and put it on medium heat.
Melt pat of butter in a frying pan over medium heat.
Add finely chopped onion and cover, let cook for about 5 minutes until onion is softened.
While this is happening. take about half the package of frozen corn and put it in a blender. Pulse the blender so that the corn is more like powder or small pieces of corn (it will look creamier once it thaws).
After the onion is softened, add the garlic and the chopped corn and the chicken to the pan. Heat together for a few minutes.
Add the frying pan mixture and the rest of the frozen corn to the soup pot. Add chopped parsley and ground black pepper to taste. When it's warm, it's done.
Serving Size: Makes 8 1-cup servings (9.25 oz per cup)
Melt pat of butter in a frying pan over medium heat.
Add finely chopped onion and cover, let cook for about 5 minutes until onion is softened.
While this is happening. take about half the package of frozen corn and put it in a blender. Pulse the blender so that the corn is more like powder or small pieces of corn (it will look creamier once it thaws).
After the onion is softened, add the garlic and the chopped corn and the chicken to the pan. Heat together for a few minutes.
Add the frying pan mixture and the rest of the frozen corn to the soup pot. Add chopped parsley and ground black pepper to taste. When it's warm, it's done.
Serving Size: Makes 8 1-cup servings (9.25 oz per cup)
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 2.5 g
- Cholesterol: 32.3 mg
- Sodium: 887.6 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.4 g
- Protein: 14.4 g