Chicken and corn soup
A deliciously simple and easy soup for any occasion that will be enjoyed by all.
SERVES6
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Follow the video to find out how to make the recipe.
Method
- In a medium pot combine cream style corn, mixed vegetables, water and chicken stock then bring to the boil.
- Stir in chicken and soy sauce, lower heat to a simmer and cook for 15 minutes.
- Gradually add beaten egg while stirring the soup (make sure to stir in the same direction).
- Remove from heat once egg has been added and serve.
Tips
- Serving suggestion: Serve with whole meal bread rolls.
- You can use a chicken carcass or chicken with bones – these may take more time to cook. You can use 4 cups of cooked chopped chicken. Choose seasonal fresh vegetables to save on cost.
- 2 400g canscream style corn
- 2 cupsmixed vegetables (fresh or frozen)
- 3 ½ cupswater
- 2 cubeschicken stock, crumbled
- 1 cupchicken mince or 1 skinless chicken breast cut into small pieces
- 1 tbsplow salt soy sauce
- 2eggs, beaten
Per serve
- Energy872kJ
- Total Fat3.7g
- Saturated Fat1.0g
- Total Carbohydrate31.5g
- Sugars7.3g
- Dietary Fibre5.2g
- Protein17.6g
- Sodium607mg
Follow the video to find out how to make the recipe.
Method
- In a medium pot combine cream style corn, mixed vegetables, water and chicken stock then bring to the boil.
- Stir in chicken and soy sauce, lower heat to a simmer and cook for 15 minutes.
- Gradually add beaten egg while stirring the soup (make sure to stir in the same direction).
- Remove from heat once egg has been added and serve.
Tips
- Serving suggestion: Serve with whole meal bread rolls.
- You can use a chicken carcass or chicken with bones – these may take more time to cook. You can use 4 cups of cooked chopped chicken. Choose seasonal fresh vegetables to save on cost.
Ingredients
- 2 400g canscream style corn
- 2 cupsmixed vegetables (fresh or frozen)
- 3 ½ cupswater
- 2 cubeschicken stock, crumbled
- 1 cupchicken mince or 1 skinless chicken breast cut into small pieces
- 1 tbsplow salt soy sauce
- 2eggs, beaten
Ingredients
- 2 400g canscream style corn
- 2 cupsmixed vegetables (fresh or frozen)
- 3 ½ cupswater
- 2 cubeschicken stock, crumbled
- 1 cupchicken mince or 1 skinless chicken breast cut into small pieces
- 1 tbsplow salt soy sauce
- 2eggs, beaten
Nutrition Facts
Per serve
- Energy872kJ
- Total Fat3.7g
- Saturated Fat1.0g
- Total Carbohydrate31.5g
- Sugars7.3g
- Dietary Fibre5.2g
- Protein17.6g
- Sodium607mg
Follow the video to find out how to make the recipe.
Method
- In a medium pot combine cream style corn, mixed vegetables, water and chicken stock then bring to the boil.
- Stir in chicken and soy sauce, lower heat to a simmer and cook for 15 minutes.
- Gradually add beaten egg while stirring the soup (make sure to stir in the same direction).
- Remove from heat once egg has been added and serve.
Tips
- Serving suggestion: Serve with whole meal bread rolls.
- You can use a chicken carcass or chicken with bones – these may take more time to cook. You can use 4 cups of cooked chopped chicken. Choose seasonal fresh vegetables to save on cost.
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