|
| |
Ingredients:
|
- 2 (400g total) skinless chicken breast fillets, trimmed of fat
- 6 green onions, thinly sliced
- 2 garlic cloves, crushed
- Small pinch dried chili flakes
- Olive oil spray
- 3 corn cobs, kernels removed (see Tips)
- 4 cups reduced salt chicken stock
- 420g can creamed corn
- 2 tsp reduced salt soy sauce
- Extra sliced green onions, to serve
- 250g MAGGI noodles, optional (see Tips)
- 2 egg whites (without beating)
|
|
|
|
|
|
Preparation Time: 35-40 minutes |
|
Serves: 4 |
| |
|
|
Nutritional Information (Per Serving)
|
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g) |
226
27
11
2.8 |
| |
|
Simple Tips from Nestlé
Good to Know - Chicken and corn soup helps deliver proteins and carbohydrates.
Good to remember - Chicken is a good source of protein. Removing the skin during preparation helps cut down unhealthy cholesterol and improves your heart health.
|
|
|
Method
- Place chicken in a deep pan. Cover with cold water. Bring to the boil over medium heat. Reduce the heat to low, then cover with a lid and simmer for 8 minutes. Remove the pan from heat and set aside for 15 minutes. Drain the chicken then shred into pieces.
- Heat a saucepan over medium heat until hot and spray lightly with oil. Add the onions, garlic and chilli. Cook, stirring often for 5 minutes or until soft. Add the corn kernels and cook for 1 minute.
- Pour in the stock and bring to the boil. Add the creamed corn, chicken and soy, egg whites and stir lighly. cook 4-5 minutes until chicken is warmed through. Serve topped with extra green onions/ parsley of desired.
|
