Herbed Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Chicken Breast Fillet (skinless and trimmed of excess fat)1 Bay Leaf6 Whole Black peppercorns1 Whole Clove4 Sprigs of Fresh Parsley2 Tablespoons of Olive Oil1 Medium Onion, finely chopped1 small Carrot, finely chopped1 Stick of Celery, finely chopped1 Large Potato, diced ( 1cm cubes)1 Teaspoon chopped Fresh Rosemary (or 1/4 teaspoon dried)1 Teaspoon chopped Fresh Thyme (or 1/2 teaspoon dried)1 Teaspoon chopped Fresh Marjoram (or 1/2 teaspoon dried)1 Litre Chicken Stock ( salt reduced if preferred)310gram (10oz) can of Creamed Corn1/4 Cup ( 15g/1/2 oz) Fresh Parlsey, finely chopped
1) Place 2 cups ( 500ml/16fl oz) of water in a pan and bring to a simmer. Add the Chicken, Bay Leaf, Peppercorns,Clove and sprigs of Parsley and cook the chicken gently until it is tender and cooked through.
2) Remove the chicken and discard the Bay Leaf, Peppercorns, clove and Parsley, reserving the cooking liquid.
3) Allow the Chicken to cool slightly before shredding it.
4) Heat the oil in a large heavy based pan. Once hot add the Onion, Carrot and Celery and cook for 5 minutes or until the onion is soft.
5) Add the Potato, Rosemary, Thyme and Marjoram to the pan and cook stirring over a medium heat for 1 minute.
6) Add the stock and reserved cooking liquid. Season with salt and pepper and bring to the boil.
7) Once boiling, reduce the heat and simmer for 15 minutes, or until the Carrot and Potato have cooked through.
8) Add the shredded Chicken and Creamed Corn and stir for 2 minutes to heat through.
9) Stir in the Parsley and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user TEENBW1.
2) Remove the chicken and discard the Bay Leaf, Peppercorns, clove and Parsley, reserving the cooking liquid.
3) Allow the Chicken to cool slightly before shredding it.
4) Heat the oil in a large heavy based pan. Once hot add the Onion, Carrot and Celery and cook for 5 minutes or until the onion is soft.
5) Add the Potato, Rosemary, Thyme and Marjoram to the pan and cook stirring over a medium heat for 1 minute.
6) Add the stock and reserved cooking liquid. Season with salt and pepper and bring to the boil.
7) Once boiling, reduce the heat and simmer for 15 minutes, or until the Carrot and Potato have cooked through.
8) Add the shredded Chicken and Creamed Corn and stir for 2 minutes to heat through.
9) Stir in the Parsley and serve!
Number of Servings: 6
Recipe submitted by SparkPeople user TEENBW1.
Nutritional Info Amount Per Serving
- Calories: 299.5
- Total Fat: 7.6 g
- Cholesterol: 27.6 mg
- Sodium: 650.7 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 3.9 g
- Protein: 17.0 g
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