Chicken Sweet Corn Soup Recipe
Ingredients
| Water | 250 Milliliter | |
| Chicken | 125 Gram | |
| Bay leaf | 1 | |
| Cloves | 4 | |
| Peppercorns | 6 | |
| Cinnamon stick | 1 | |
| Salt | To Taste | |
| Butter | 1 Tablespoon | |
| Milk | 2 Tablespoon | |
| Creamed sweet corn | 450 Gram | |
| Pepper powder | 1 Teaspoon | |
| Soya sauce | 1 Teaspoon | |
| Corn flour | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 739 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 13.7 g68.7%
Trans Fat 0 g
Cholesterol 129 mg43%
Sodium 2073.4 mg86.4%
Total Carbohydrates 81 g26.9%
Dietary Fiber 6.5 g25.9%
Sugars 21.1 g
Protein 29 g57.8%
Vitamin A 13.3% Vitamin C 12.9%
Calcium 10.6% Iron 19.2%
*Based on a 2000 Calorie diet
Directions
Add the chicken piece and microwave on 100% power for 3:00 minutes.
Rearrange the chicken piece once during cooking.
Cover with an aluminium foil and allow to stand for 5-7 minutes.
Debone thechicken, discard the boneand shred.
Strain the stock and keep aside Heat butter, in a 1 litre medium dish on 100% power for 40 seconds.
Add the chicken stock, milk, sweet corn and shredded chicken.
Mix and boil on 100% power for 5-7 minutes.
Add salt, pepper, soya sauce and corn flour dissolved in a little water.
Mix well and micro wave on 80% power for 4:00 minutes, till thick.
Sprinkle with a few drops of lemon juice if desired and serve hot.
Chef
