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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Soup - chicken and sweetcorn
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 Store covered in fridge (under 5°C)
Dairy free
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Egg free
Nut free
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Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6
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Ingredients:
300 g chicken tenderloins
5 spring onions, thinly sliced
2 teaspoons fresh ginger, finely chopped or grated
6 cups chicken stock
1 X 400g can creamed corn
2 tablespoons chopped fresh parsley
pinch cayenne pepper
canola or olive oil spray
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Method:
1. Spray a non-stick frypan with oil and heat.
2. Cook the chicken for 5 minutes, turning occasionally, or until lightly browned and cooked through. Cool, cut into fine slices and set aside.
3. Heat another spray of oil in a large saucepan. Add the spring onions and cook over medium heat for 2 minutes or until soft.
4. Add the ginger and cayenne pepper and cook, stirring, for a further 1 minute.
5. Add the stock, corn and cooked chicken to the pan.
6. Bring to the boil, reduce the heat and simmer for 5 minutes.
7. Stir in the parsley just before serving.
Notes: This soup is ideal with accompanied with focaccia, herb or specialty bread.
Contributed by:
(Logo links to further information)
Source: Australian Institute of Sport (1999),
Survival for the fittest, Murdoch Magazines, NSW.
This recipe was originally published as: Chicken and sweetcorn soup
Recipe publication date: 08/22/2001
Last reviewed: 23/05/2007
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