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Quick chicken, corn and broccoli soup

This speedy supper delivers a big protein hit, plus two of your five-a-day.

Serves 4

Prep Time 10 min

Cooking Time 15 min

Ingredients

  • 1 very low salt chicken stock cube
  • 1 small potato, unpeeled, cut into 1cm cubes
  • 1 spring onion, sliced 2tsp grated ginger
  • 1 x 100–125g skinless chicken breast, very thinly sliced
  • 80g frozen sweetcorn
  • 80g broccoli florets
  • 25g spinach or chard leaves, chopped
  • 1 egg, lightly beaten
  • Fresh coriander, chopped, to garnish
  • Squeeze lime or lemon juice, to serve

Method

  1. Bring 450ml water to the boil in a large pan, then add the stock cube and stir to dissolve.
  2. Add the potato, reduce the heat and simmer for 8 min. Add the spring onion, ginger, chicken, sweetcorn and broccoli. Bring back to a simmer and cook for 3 min, until the chicken is thoroughly cooked through and the broccoli is tender. Add the spinach or chard and cook for 1 min. Season with freshly ground black pepper.
  3. Stir the soup to create a swirl and pour in the beaten egg. Leave for10 sec, then stir gently.
  4. To serve, scatter over the fresh coriander plus an extra grinding of black pepper, if you like, and a squeeze of lime or lemon juice.

Nutrition per serving

Read more on how we calculate nutrition.
411 46.1g 9.1g 2.3g 9.1g 8.9g 1g 135mg 31.8g 4.4mg

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