Chicken and Sweet Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Chicken Breast 1 can Creamed Corn2 Shallots, chopped6 cups of waterChicken stock cube 1 per 1 cup of water or as directions indicated on box
Makes 8 one cup servings.
Place chicken, water and stock cubes ( or already made chicken stock) into a large saucapan or wok.
Bring to boil until chicken breasts are cooked. Take out chicken breasts and cool slightly. Add creamed corn and shallots into saucepan.
Shred chicken and add to soup mixture.
Allow to boil until heated through.
To thicken, add some cornflour mixed with hot water to the soup.
Optional: 1 egg can be whisked and drizzled through soup.
Number of Servings: 8
Recipe submitted by SparkPeople user NARNAS.
Place chicken, water and stock cubes ( or already made chicken stock) into a large saucapan or wok.
Bring to boil until chicken breasts are cooked. Take out chicken breasts and cool slightly. Add creamed corn and shallots into saucepan.
Shred chicken and add to soup mixture.
Allow to boil until heated through.
To thicken, add some cornflour mixed with hot water to the soup.
Optional: 1 egg can be whisked and drizzled through soup.
Number of Servings: 8
Recipe submitted by SparkPeople user NARNAS.
Nutritional Info Amount Per Serving
- Calories: 170.8
- Total Fat: 3.9 g
- Cholesterol: 66.2 mg
- Sodium: 420.2 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.8 g
- Protein: 19.8 g
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