27 May, 2017
Chicken Corn Soup
Chicken Corn Soup
Makes: 4 portions or 10 Bariatric portions:
Ingredients:
- 600g chicken thigh fillers
- 400g can creamed corn
- 1 leek, diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 4 garlic cloves, finely diced
- 4 cups chicken stock
Method:
- Place all ingredients in a large soup pot and bring to a gentle simmer
- Simmer for 15-20 minutes
- Remove the chicken fillets and roughly chop
- Return the chicken to the soup pot mixing well then serve
Nutritional Value per portion (10):
- Calories: 137
- Total fat: 5.4g
- Total carbohydrates: 8.9g
- Protein: 13.1g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months
- This recipe is free fluid and puree phase friendly just place in a high powered blender and process until perfectly smooth
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.