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Chicken and Sweetcorn Soup

  • Preparation Time5 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
2 x 150g chicken breast
500ml water
1 bay leaf
1 tsp vegetable oil
1 small tin sweetcorn in water, undrained (198g)
2 sticks celery, chopped
1 onion, diced
1 garlic clove
1 chicken stock pot
170g Carnation® Evaporated Milk

1. Place the chicken and bay leaf in a saucepan and cover with cold water. Allow the water to come to the boil and then turn down to a low simmer for 20 minutes, until the chicken is cooked.

2. Remove the chicken from the water (keep the liquid) and once cooled, shred using two forks. Discard the bay leaf.

3. In the meantime fry the onion, celery and garlic in a saucepan with the oil until glassy and cooked. Add the sweet corn (including liquid) and the liquid from the chicken bring to a simmer for 10 minutes.

4. Pour in the Carnation® Evaporated Milk and add the shredded chicken. Bring to the boil for 2 minutes and serve hot.

Recipe courtesy of Carnation®

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