Chicken soup with sweet corn
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken soup with sweet corn calories by ingredient
Introduction
A delicious soup with chicken and corn. In this case, I had leftover turkey so I put that in, too. A delicious soup with chicken and corn. In this case, I had leftover turkey so I put that in, too.Number of Servings: 8
Ingredients
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1 pat butter
1 onion, finely chopped
3 cloves garlic
1 1lb package frozen corn
About 23 oz cooked chicken breast, chopped
1 box Emeril's All natural Chicken flavored stock
fresh parsley
pepper to taste
Tips
Total recipe weight was 74 ounces. Each serving is 9.25 ounces, about 1 cup.
Directions
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)
