Chicken and corn soup
A deliciously simple and easy soup for any occasion that will be enjoyed by all.
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- In a saucepan combine cream style corn, mixed vegetables, water and chicken stock (replace with additional water if not using chicken stock)
- Bring to the boil
- Stir in chicken mince and soy sauce and return to the boil
- In a small bowl mix together the corn flour and cold water
- Stir corn flour mixture into soup gradually until thickened
- Gradually add beaten egg while stirring the soup
- Remove from heat and serve
Tip
This soup is also great without the chicken as a vegetarian option.
-
2 cupscanned cream style corn
-
2 cupsmixed frozen vegetables
-
2 cupswater
-
1 1/2 cupschicken stock (optional)
-
1 cupchicken mince
-
1 tbspsoy sauce
-
2 tbspcorn flour
-
2 tbspcold water
-
2eggs, beaten
Per serve
-
Energy775kJ
-
Total Fat3.4g
-
Saturated Fat0.8g
-
Total Carbohydrate27.6g
-
Sugars8.4g
-
Dietary Fibre7.2g
-
Sodium473mg
Method
- In a saucepan combine cream style corn, mixed vegetables, water and chicken stock (replace with additional water if not using chicken stock)
- Bring to the boil
- Stir in chicken mince and soy sauce and return to the boil
- In a small bowl mix together the corn flour and cold water
- Stir corn flour mixture into soup gradually until thickened
- Gradually add beaten egg while stirring the soup
- Remove from heat and serve
Tip
This soup is also great without the chicken as a vegetarian option.
Ingredients
-
2 cupscanned cream style corn
-
2 cupsmixed frozen vegetables
-
2 cupswater
-
1 1/2 cupschicken stock (optional)
-
1 cupchicken mince
-
1 tbspsoy sauce
-
2 tbspcorn flour
-
2 tbspcold water
-
2eggs, beaten
Ingredients
-
2 cupscanned cream style corn
-
2 cupsmixed frozen vegetables
-
2 cupswater
-
1 1/2 cupschicken stock (optional)
-
1 cupchicken mince
-
1 tbspsoy sauce
-
2 tbspcorn flour
-
2 tbspcold water
-
2eggs, beaten
Nutrition Facts
Per serve
-
Energy775kJ
-
Total Fat3.4g
-
Saturated Fat0.8g
-
Total Carbohydrate27.6g
-
Sugars8.4g
-
Dietary Fibre7.2g
-
Sodium473mg
Method
- In a saucepan combine cream style corn, mixed vegetables, water and chicken stock (replace with additional water if not using chicken stock)
- Bring to the boil
- Stir in chicken mince and soy sauce and return to the boil
- In a small bowl mix together the corn flour and cold water
- Stir corn flour mixture into soup gradually until thickened
- Gradually add beaten egg while stirring the soup
- Remove from heat and serve
Tip
This soup is also great without the chicken as a vegetarian option.