Herbed Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Herbed Chicken Soup calories by ingredient
Introduction
This is a quick and easy soup, terrific for those chilly months - especially if your feeling a bit of a cold! It is low fat and also low in calories. This is a quick and easy soup, terrific for those chilly months - especially if your feeling a bit of a cold! It is low fat and also low in calories.Number of Servings: 6
Ingredients
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1 Chicken Breast Fillet (skinless and trimmed of excess fat)
1 Bay Leaf
6 Whole Black peppercorns
1 Whole Clove
4 Sprigs of Fresh Parsley
2 Tablespoons of Olive Oil
1 Medium Onion, finely chopped
1 small Carrot, finely chopped
1 Stick of Celery, finely chopped
1 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 Corn
1/4 Cup ( 15g/1/2 oz) Fresh Parlsey, finely chopped
Directions
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.