Creamy country chicken soup
5
Points®
Total time: 1 hr 45 min • Prep: 10 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken stock
6 cup(s), (1.5L)
Skinless chicken breast
400 g, fat trimmed
Pumpkin
250 g, Japanese, cut into 1.5cm peices
Frozen green peas
½ cup(s), (60g)
Frozen corn
½ cup(s), (80g)
Cornflour
2 tbs
Light cream
½ cup(s), (cooking cream), (125ml)
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Bring stock to the boil in a large saucepan over high heat. Reduce heat to a gentle simmer and add chicken. Simmer, covered, for 15 minutes or until chicken is cooked through. Using a slotted spoon, transfer chicken to a plate. Using 2 forks, shred chicken.
2
Add pumpkin, peas and corn to soup and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add shredded chicken.
3
Combine cornflour with ¼ cup (60ml) water in a small jug. Add to soup and cook, stirring, for 1 minute or until slightly thickened. Add cream and stir until heated through. Sprinkle with parsley to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.