Strip the meat form the chicken and use it for other dish if you want.
Put the remaining chicken in a large saucepan and add the stock. Bring to the boil, cover and simmer for about an hour.
Pour off the liquid and set aside. Allow the chicken bodes/meat to cool.
Put the olive oil, garlic and onion in a large saucepan and cook on low to medium heat until the onion is cooked (about 5 minutes). Add the potato and cook for another 5 minutes or so.
Meanwhile, strip what meat you can off the chicken and set aside.
Now add the stock, chicken meat and sweetcorn, cover and simmer for about 30 minutes.
Allow to cool and then blend using a food processor or blender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (939g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 356 (38%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 183.2mg||56 %|
|Sodium 1291.7mg||45 %|
|Potassium 2086.1mg||55 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 65.3g|
|Protein 71.6g||102 %|
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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: 934
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