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.
