Chicken, Pumpkin and Corn Soup

One of our favourite soups with some chicken and corn added for extra flavour and protein.

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 Leek, washed and finely sliced
 4 Cups reduced salt chicken stock
 1 kg Butternut pumpkin, peeled, seeded and cubed (2cm)
 500g Chicken breast, cubed
 125g Tin corn, drained
 1/2 Cup lite cream
 1/4 Cup water
1

Chop the tips off the green end of the leek

2

Slice the leek, length wise, in half

3

Wash the layers of leek under cold, running water to remove any soil

4

Finely slice the leek and place in a medium saucepan with 1/4 cup water

5

Cook on low heat for two minutes

6

Add the stock and pumpkin

7

Simmer on a low heat for 30 minutes or until pumpkin is soft

8

Add the cream and blend with an electric wand (or in a food processor)

9

Add the corn and chicken to the pot with the soup

10

Cook for a further 10 minutes or until chicken is cooked

11

Serve hot with some delicious multi grain bread

Nutrition Facts

Servings 6


Amount Per Serving
Calories 276
% Daily Value *
Total Fat 8.88g14%
Saturated Fat 3.09g16%
Sodium 514.46mg22%
Total Carbohydrate 18.44g7%
Dietary Fiber 4.68g19%
Sugars 12.11g
Protein 28.23g57%

Vitamin A 112.88%
Vitamin C 40.82%
Calcium 6.80%
Iron 6.89%
Vitamin B12 8.33%
Iodine 3.57%
Magnesium 19.72%
Zinc 15.75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 1 Leek, washed and finely sliced
 4 Cups reduced salt chicken stock
 1 kg Butternut pumpkin, peeled, seeded and cubed (2cm)
 500g Chicken breast, cubed
 125g Tin corn, drained
 1/2 Cup lite cream
 1/4 Cup water

Directions

1

Chop the tips off the green end of the leek

2

Slice the leek, length wise, in half

3

Wash the layers of leek under cold, running water to remove any soil

4

Finely slice the leek and place in a medium saucepan with 1/4 cup water

5

Cook on low heat for two minutes

6

Add the stock and pumpkin

7

Simmer on a low heat for 30 minutes or until pumpkin is soft

8

Add the cream and blend with an electric wand (or in a food processor)

9

Add the corn and chicken to the pot with the soup

10

Cook for a further 10 minutes or until chicken is cooked

11

Serve hot with some delicious multi grain bread

Chicken, Pumpkin and Corn Soup

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Lisa
Nutrition Facts

Servings 6


Amount Per Serving
Calories 276
% Daily Value *
Total Fat 8.88g14%
Saturated Fat 3.09g16%
Sodium 514.46mg22%
Total Carbohydrate 18.44g7%
Dietary Fiber 4.68g19%
Sugars 12.11g
Protein 28.23g57%

Vitamin A 112.88%
Vitamin C 40.82%
Calcium 6.80%
Iron 6.89%
Vitamin B12 8.33%
Iodine 3.57%
Magnesium 19.72%
Zinc 15.75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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