Chicken and Sweet Corn Soup
Equipment
-
Large saucepan
-
Knife
Ingredients
- 1 tablespoon oil
- 2 bacon rashers finely chopped
- 1 small onion finely chopped
- 2x 420 g cans creamed corn
- 3 cups 750 ml chicken stock
- 4 Chicken thigh fillets cut into bite sizepieces
- 5 Tablespoons chopped fresh dill
Instructions
-
Heat the oil in a large saucepan and cook the bacon and onion over medium heat for 5 minutes or until the onion is soft
-
Add the corn and sock. Bring to the boil then reduce the heat and simmer for 5minutes. Add the chicken and dill and simmer for 5-10 minutes or until the chicken are cooked through season and serve.
Notes
Nutrition per serve
- Protein 25 g
- fat 9 g;
- carbohydrate 35 g;
- dietary Fibre 7.5 g;
- cholesterol 45 mg;
- 1390 kJ (330 cal)
