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Photo of Creamy country chicken soup by WW

Creamy country chicken soup

5 - 8
PersonalPoints™ per serving
Total Time
1 hr 45 min
10 min
1 hr 35 min


Chicken stock

6 cup(s), (1.5L)

Skinless chicken breast

400 g, fat trimmed


250 g, Japanese, cut into 1.5cm peices

Frozen green peas

½ cup(s), (60g)

Frozen corn kernels

½ cup(s), (80g)


2 tbs

Light cream

½ cup(s), (cooking cream), (125ml)

Fresh flat-leaf parsley

2 tbs, chopped


  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.


Add it: 12 x 5g slices sourdough bread lightly sprayed with oil on 1 side (contains gluten). Grill until golden. Rub with cut sides of1 garlic clove (halved) to serve. Swap it: Cream for reduced-fat evaporated milk.