Recipes

Chicken & corn soup for the soul

A favourite soup in many families. This Asian inspired soup is delicious and nutritious.

A great healthy recipe that is DIRECT from the 28 Day Weight Loss Challenge and is EASY to pre-prepare so you have a healthy dinner organised ahead of time.

Easily increase the ingredients to serve the whole family or to have leftovers that can be frozen or refrigerated for another meal.

Serve with a side of quinoa, brown rice or noodles to increase calories if needed. chicken soup

Ingredients (Makes 1 serve – use the app customiser to increase serve size)

    • 1/2 teaspoon extra virgin olive oil (2.5 mls)
    • 1/4 brown onion (25 grams)
    • 1 cup sliced mushrooms (75 grams)
    • 1 cup liquid chicken stock, salt reduced (250 mls)
    • 100 grams of chicken breast fillets
    • 1/4 cup corn kernels, fresh or tinned (20 grams)
    • 2 teaspoons cornflour (5 grams)
    • 1/3 cup reduced-fat milk of choice (100 mls)
    • 1 tablespoon fresh parsley (5 grams)

chicken soup infoMethod

  • Heat oil in a medium-sized pan. Finely chop the onion. Cook onion over low heat for 1 or 2 minutes. Add sliced mushrooms and continue cooking for another minute or two.
  • Add stock and sliced chicken breast, bring to the boil, stirring, then reduce heat and simmer for 10-15 minutes until chicken is cooked through, then add corn kernels and cook for a further 3 minutes.
  • Mix cornflour with a little milk to dissolve and then add to pan with remaining milk. Heat and stir to thicken slightly. Do not let it boil.
  • Stir in chopped parsley and serve.

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