Easy Chicken and Sweet Corn Soup
A super Easy Chicken and Sweet corn Soup. You can whip it up and have it ready to go in 30 minutes using creamy canned corn, chicken and stock.
Servings 4
Calories 345kcal
Cost $8
Equipment
- 1 large stovetop pot
- 1 strainer
Ingredients
- 300gm chicken breast or thighs
- 2 cans creamed sweet corn 420 gm tins
- 1 litre chicken stock made from stock cubes
- 1 medium onion cut into quarters
- 1 tsp grated fresh ginger
- 1 tab corn flour
- 2 shallots for garnishing
- 3 slices ham sliced thinly in ribbons
- 0.5 tsp grated fresh ginger extra
- 1 tab water
- 3 sprigs fresh parsley cut very fine
Instructions
- Combine the stock, onion chickens parsley and ginger into a pot and bring to the boil. Reduce to a simmer possibly 10 mins till chicken is tender.
- Strain the liquid and place back into the pot. Remove the chicken to cool and discard the remaining onion and parsley.
- Mix the corn flour with the extra tablespoon of water to create a paste.
- Add the two tins of creamed corn, extra ginger and bring back to the boil.
- While the soup is cooking pop your noodle's into a pot and cook as per instruction on the packaging.
- Add the corn flour mix and stir and blend together till mixture thickens.
- If you like the soup a little thicker do a double batch of corn flour mix.
- Once boiled and thickened remove from heat and add the shredded chicken and ham.
- To serve, place noodles on the bottom of the bowl, add ladles of soup and top with finely cut shallots.
Notes
You can also add a splosh of soy sauce to your bowl if you like.
Keeps for around 3 days in the fridge.
Not a freezable soup.
Nutrition
Calories: 345kcal | Carbohydrates: 59g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 1245mg | Potassium: 740mg | Fiber: 4g | Sugar: 14g | Vitamin A: 250IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 2mg