Chunky Chicken and Sweetcorn Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chunky Chicken and Sweetcorn Soup calories by ingredient
Introduction
This creamy soup is made with chopped cooked chicken, onion, sweetcorn, milk and stock with some fresh parsley. It's utterly delicious! This creamy soup is made with chopped cooked chicken, onion, sweetcorn, milk and stock with some fresh parsley. It's utterly delicious!Number of Servings: 4
Ingredients
-
Butter, unsalted, 15 grams
Onions, raw, 1 small
Potato, raw, 1 large
Chicken Broth, 600 mL
Creamed Style Sweetcorn (Green Giant), 100 gram(s) Chicken Breast, no skin, fried, 100 grams
Milk, 1%, 300 mL
Cornflour - 1Tbs, 2 tbsp
Parsley, 2 tbsp
Pepper, black,
Tips
1. You could use chopped turkey instead of chicken, or if you like seafood, try using tuna or cooked peeled prawns for a change (defrosted if frozen).
2. To ring the changes, use a leek instead of the onion and frozen peas instead of sweetcorn.
Directions
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.