Chunky Chicken and Sweetcorn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butter, unsalted, 15 grams Onions, raw, 1 small Potato, raw, 1 large Chicken Broth, 600 mLCreamed Style Sweetcorn (Green Giant), 100 gram(s) Chicken Breast, no skin, fried, 100 grams Milk, 1%, 300 mL Cornflour - 1Tbs, 2 tbsp Parsley, 2 tbspPepper, black,
1. Melt the butter in a large saucepan and gently cook the onion for 2-3 mins, until softened.
2. Add the chopped potatoes and stock, bring it to the boil, then simmer, part-covered, for about 20mins or until the potatoes are tender.
3. Add the sweetcorn (drained if tinned), chicken (cooked) and milk. Cook gently for 3-4 mins, stirring often.
4. Add the cornflower mixture to the soup, stirring until thickened. Add the parsley (if using) and cook for another few moments. Season with black ground pepper and serve with wholemeal bread.
Serving Size: 4 adult servings
Number of Servings: 4
Recipe submitted by SparkPeople user QIAOAN.
2. Add the chopped potatoes and stock, bring it to the boil, then simmer, part-covered, for about 20mins or until the potatoes are tender.
3. Add the sweetcorn (drained if tinned), chicken (cooked) and milk. Cook gently for 3-4 mins, stirring often.
4. Add the cornflower mixture to the soup, stirring until thickened. Add the parsley (if using) and cook for another few moments. Season with black ground pepper and serve with wholemeal bread.
Serving Size: 4 adult servings
Number of Servings: 4
Recipe submitted by SparkPeople user QIAOAN.
Nutritional Info Amount Per Serving
- Calories: 263.4
- Total Fat: 6.9 g
- Cholesterol: 45.3 mg
- Sodium: 874.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 3.8 g
- Protein: 17.2 g
Member Reviews