Chicken and Sweetcorn Soup
This chicken corn soup is the perfect recipe for when one is sick or during those cold winter days. A heart-warming recipe that is filling and comforting. Guaranteed to be the best-tasting chicken soup.
Ingredients
- 50 ml Oil
- 750 g Chicken
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 tsp Salt
- 2 tsp Black Pepper
- 100 g Sweetcorn
- 1 Carrot
- 2 Soy Sauce
- 2 tbsp Corn Flour
- 1.5 litre Water
Instructions
- Heat the oil in a pan on medium heat until hot
- Add the ginger and garlic paste then sauté for 1-2 minutes
- Add the chicken pieces and cook for 4-5 minutes
- Add the salt, pepper, and soy sauce then cook for a further 2-3 minutes
- Add the water and cook for 45 minutes until the chicken is cooked through
- Remove the chicken and shred then add back into the pan along with the sweetcorn and carrots
- Cook for 10 minutes until the vegetables have cooked through
- Add 3 tablespoons of water to the cornflour and stir until completely dissolved
- Add the cornflour mixture into the soup and cook for 3-4 minutes on medium heat
- Serve immediately and enjoy!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 233kcalCarbohydrates: 8gProtein: 12gFat: 17gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 469mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 1830IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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