Chicken and Sweetcorn Soup

Name: Chicken and Sweetcorn Soup
Cuisine: British, European
Ingredients: 1 small knob of butter; 1 large onion, peeled and finely chopped; 2 garlic cloves, peeled and chopped; 1 litre hot chicken stock; 150g roast chicken meat, skin and bones removed; 200g can sweetcorn, drained; 5 tbsp double cream

4 steps

Any leftovers can be kept in the fridge for 2 - 3 days or, once cooled, frozen in individual portions in freezer bags.

Updated at: Thu, 17 Aug 2023 08:01:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories293.8 kcal (15%)

Total Fat18.2 g (26%)

Carbs19.1 g (7%)

Sugars7.9 g (9%)

Protein12.6 g (25%)

Sodium474.8 mg (24%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 knobbutter

1onion

large, peeled and finely chopped

2garlic cloves

peeled and chopped

1 litrechicken stock

hot

150gchicken meat

roast, skin and bones removed

200gcan sweetcorn

drained

5 Tbspdouble cream

Instructions

Step 1

1. Melt the butter in the largest saucepan you own. Over a medium heat, add the onion and garlic and cook gently in the melted butter for 10-15 minutes until softened, but not coloured.

Step 2

2. Pour the hot stock into the pan and allow to bubble away for 5 minutes or so.

Step 3

3. Remove from the heat and leave to cool a little, then whizz in a blender, or place in a large jug and blitz with a stick blender, until smooth.

Step 4

4. Pour the smooth soup back into the pan. Add the cream, sweetcorn and chicken and reheat for 5-10 minutes on a medium heat until the chicken and sweetcorn are warmed through. Serve hot.

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