Chicken and Sweet Corn Soup

Difficulty | Serves 10 | Book 4

chicken and sweet corn soup recipe
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1 litre salt-reduced chicken stock liquid (Campbell’s®)
1½ litres water
1 tablespoon salt-reduced chicken stock powder
500g skinless chicken breast
½ cup shallots sliced
2 cups frozen corn kernels
2 x 420g cans creamed corn
3 tablespoons soy sauce 43% less salt
1 egg white
pepper

Per serve
FatTotal1.7g
Saturated0.9g
Fibre2.8g
Protein15.8g
CarbsTotal18.1g
Sugar5.4g
Sodium584mg
Kilojoules636 (cals 152)
GI RatingLow

Method

  1. Place stock liquid, water and stock powder in boiler. Once boiled, add whole chicken breasts.
  2. Cook 10 minutes then remove chicken.
  3. Either shred or dice chicken then return to pot with shallots, corn kernels, creamed corn and soy sauce. Bring to boil, then reduce to slow boil. Cook a further 10 minutes.
  4. Whisk in beaten egg white. Add pepper to taste.

 Suitable to be frozen.

Dietitian's tip

This is a great choice for people wanting a tasty soup without it being high in sodium (salt). Ideal for those with high blood pressure.

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