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Sweet Corn & Chicken Soup

Course Soup
Cuisine Chinese, Soup
Recipe 4 Ingredients (or less), Quick 30 minutes
Nutrition %Sugar<20, Calcium <50mg, Energy < 500kJ (120cal), Fibre <0.5g, Iron <0.5mg, Potassium <100mg, Protein < 10g, Sat Fat <6g
Diet/Texture Cut up, Dairy Free, Egg free, Lactose free, Low fat
Menu Boiled, One Pot/Pan
Ingredient Chicken, Corn, Parsley, Stock
Cook Time 30 minutes
Total Time 30 minutes
Servings 10
Cost Approximate PS $1.00

Equipment

  • Knife, board, saucepan, oven

Ingredients

  • 1 L Chicke Stock Cook
  • 300 g Chicken meat Diced
  • 225 g Sweet corn
  • 10 g Parsley Chopped
Metric - US Imperial

Instructions

  • Pour chicken stock into a bowl
  • Add chicken and corn and stir until heated through
  • Season to taste with salt and pepper. Garnish with parsley

Notes

Nutrition Information Serve Size - 150g
Energy 427kJ (102cal) Protein 8g Fat 5g Sat 1g Poly 1g Mono 3g CHO 4g Sugar 0.5g Dietary fibre 0.4g Na 364mg K 108mg  Mg 10mg Ca 12mg P 85mg Fe 0.3mg Zn 0.3mg B1 0.03mg B2 0.07mg Niacin 3mg B6 0.2mg B12 0.2ug Foalte 2ug Vit A 45ug Vit C 4mg (CHO Exchange <1 %Sugar 12)
Food Safety - Store chicken below 5°C (41°F)
Texture Suitability - Normal
Diet Suitability - General Menu, Egg-free, Dairy-free, Lactose-free,  Nut Free, Gluten-Free
Allergen/Intolerance Conversions - check to make sure stock is gluten-free
Variations - See recipe centre for other soup ideas
Health Tips - remove fat from chicken
Notes - This recipe, nutritional analysis and serving size is a guide only and may vary due to ingredients, equipment and quantity scaling. Scale ingredients to the nearest whole number. Check food labels for allergen/intolerance ingredients
Store - refrigeration under 5°C (41°F)  suitable to freeze
Recipe 155