Ingredients
- 1 teaspoon polyunsaturated oil
- 3 spring onions, sliced
- 3 cups salt reduced chicken stock
- 1 cup diced cooked chicken meat
- 1 x 425g tin creamed corn
- 1 cup corn kernels, drained
Method
- Heat a large pot over medium heat
- Add oil and onions and cook for 1 minute
- Add remaining ingredients and simmer until heated through
- Serve with a wholegrain roll.
Variations
- Add 100g of noodles of your choice, 1 teaspoon of light soy sauce and 1 teaspoon of sesame oil before serving to make a Chinese-inspired soup.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 748.7kJ | 262kJ |
Protin | 16.4g | 5.74g |
Total fat | 3.93g | 1.37g |
Saturated fat | 0.94g | 0.33g |
Carbohydrate | 17.90g | 6.26g |
Sugars | 5.10g | 1.78g |
Dietary Fibre | 3.34g | 1.7g |
Sodium | 635.9mg | 222.5mg |