Try this chicken & sweetcorn soup recipe, or contribute your own.
Suggest a better descriptionSpray a nonstick frying pan with olive oil and heat. Cook the chicken for 5 minutes, turning occasionally, or until lightly browned and cooked through. Cool, cut into fine slices and set aside. Heat another spray of olive oil in a large saucepan. Add the spring onions and cook over medium heat for 2 minutes or until soft. Add the ginger and cayenne pepper and cook, stirring, for a further 1 minute. Add the stock, corn and cooked chicken to the pan. Bring to a boil, reduce the heat and simmer for 5 minutes. Stir in the parsley just before serving.
Note that this soup goes well with focaccia, herb or specialty bread.
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 337 | ||
Calories from Fat: 147 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 42mg | 13 % | |
Sodium 875.5mg | 30 % | |
Potassium 600mg | 16 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 24.2g | ||
Protein 20.8g | 30 % | |
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: 337
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