Quick chicken, corn and broccoli soup
This tasty chicken, corn and broccoli soup is so easy and quick to make - ready in under 20 minutes. With 3 ½ serves of vegetables, it is high in fibre and iron and is a healthy, warming meal for lunch or dinner. It also has a low-FODMAP variation for people with IBS.
Serves: 1
Time to make: 20 mins
Ingredients
- ¾ cup reduced-salt chicken stock
- 1 small (60g) potato, cut in 1cm cubes
- 1 spring onion, sliced
- 150g chicken breast, thinly sliced
- ½ cup frozen corn kernels
- 1 cup small broccoli florets
- 1 cup chopped spinach or silver beet leaves
- black or white pepper, plus extra to garnish (optional)
- 1 egg, lightly beaten
- chopped fresh coriander, to garnish
- squeeze of lime or lemon juice, to serve
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Instructions
- In a pot, heat stock with 1 1/4 cups water over medium heat. Bring to a simmer.
- Add potato and cook for 5 minutes. Add spring onion, chicken, corn and broccoli. Bring back to a simmer and cook for 2-3 minutes, until broccoli is tender and chicken is cooked through. Add spinach and cook for 1 minute. Season with pepper. Add egg to soup and stir quickly to blend.
- Serve garnished with coriander, pepper, if using, and lime or lemon juice.
- Take this soup in a different flavour direction by adding fresh ginger to the stock and chilli slices to garnish.
Variations
Make it low FODMAP: Use green tips of spring onion only, reduce corn to 1/4 cup and use low-FODMAP stock.
Nutrition Info (per serve)
-
Calories 432 cal
-
Kilojoules 1810 kJ
-
Protein 51 g
-
Total fat 9 g
-
Saturated fat 2 g
-
Carbohydrates 30 g
-
Sugar 9 g
-
Dietary fibre 9 g
-
Sodium 660 mg
-
Calcium 150 mg
-
Iron 6 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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I enjoyed this soup. I had a small piece of pumpkin to use up so I used that instead of potato. I used 2 cups of low salt chicken stock (Oxo cubes) instead of the 3/4 cup stock and 1 1/4 cups water. This portion was good for dinner with a small bread roll. It would make two lunch portions for me.
My only problem was trying to save it to my favourites as it wouldn’t let me create a new group of Soup.