Chicken and Sweetcorn soup

Spray canola or olive oil
300 g chicken tenderloins
5 spring onions, thinly sliced
2 teaspoons minced ginger
pinch cayenne pepper
1½ litres (6 cups) MAGGI Chicken Stock
400 g can creamed corn
2 tablespoons chopped fresh parsley
 
Spray a nonstick frying pan with 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 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 another 1 minute. Add the stock, corn and cooked chicken to the pan. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the parsley just before serving.

 

ANALYSIS per serve (+ bread)
4
6
Energy kJ (Cal)
1862 (445)
1241 (297)
Carbohydrate (g)
64
43
Protein (g)
30
20
Fat (g)
7
5
Fibre, Iron, Zinc

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4-6
HINT: This soup is ideal with foccacia, herb or specialty bread.

 

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