Creamy Chicken and Corn Soup

  • cooking time
    10 m
  • calories per serve
    380 cal
  • serves
    4
1 tbsp
Oil
1 medium
Onion, finely chopped (150g)
1
Chicken breast fillet, chopped (300g)
4
Button mushrooms, sliced
2 cups
Water (250ml)
2 tbsp
Cornflour
2 tsp
MAGGI Original Seasoning
310 g
Creamed corn (can)
130 g
Corn kernels, drained (can)
185 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1
Egg, lightly beaten
2
Green onions (shallots), sliced
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
314 g
1587
27
14.8
38
32.2
12.5
148.4
156
Average Quantity
per:
100 g
505
9
5
12
10
4
47
0
50

Method

  1. Heat oil in a large saucepan over medium heat; add onion and chicken and cook 4 minutes or until browned. Add mushrooms, cook a further 1 minute.

  2. Combine water, cornflour and MAGGI Original Seasoning; add to the saucepan with creamed corn and corn kernels.

  3. Stir soup until it comes to the boil; stir in NESTLÉ CARNATION Light & Creamy Evaporated Milk; remove from heat, stir in egg and allow to set. Serve sprinkled with green onion.

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