Nice soup that even little toddlers get a kick out of.
Prep Time: 20 minutes
Cook Time: 50 minutes
1. Heat the butter in a large saucepan over a medium heat, then braise the onion until golden. Add the garlic, ginger, chile and cubed chicken and braise for a further 10 minutes.
2. Add 5 litres (12.5 cups) of water and 2 tsp of salt, increase temperature and bring to a boil. Reduce the heat and simmer, covered for 30 minutes. Remove from the heat and shred half the cooked chicken, leaving the remaining cubes whole. Return the chicken to the saucepan, add the sweet corn and bring the soup back to a boil over a low heat.
3. Mix the cornflour with a little water and add to the soup, stirring constantly until slightly thickened. Add the chopped cilantro and simmer for a further 5 minutes.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 238 | ||
Calories from Fat: 43 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 76.1mg | 23 % | |
Sodium 338mg | 12 % | |
Potassium 456mg | 12 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 19g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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