Chicken and Corn Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.5
  • Total Fat: 9.1 g
  • Cholesterol: 24.4 mg
  • Sodium: 236.7 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 17.4 g

View full nutritional breakdown of Chicken and Corn Soup calories by ingredient
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Introduction

So easy to make and good for chilly days!! So easy to make and good for chilly days!!
Number of Servings: 4

Ingredients

    1 medium onion, chopped
    3 medium stalks of Celery, chopped
    12 Baby Carrots, chopped
    2 tbsp Extra Virgin Olive Oil
    6 oz. boneless, skinless chicken breast, chopped (about 1 and a half)
    1 10 oz. package frozen Yellow Sweet Corn
    1 and a half boxes Pacific Low Sodium Chicken Broth
    0.25 tsp Pepper, red or cayenne
    0.25 tsp Coriander leaf, dried

Directions

Place the olive oil in a medium sized soup pot, and heat over medium heat. Add the chopped onion, celery, and carrots and saute over medium heat. Once the vegetables begin to soften, add the chopped up chicken breast, and continue to saute. When the chicken is almost done, add all of the chicken stock and stir well. Turn heat down to a simmer, cover, and simmer until chicken is cooked through.

Serving Size: Makes 6 -8 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIVEDAILY.

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