Chicken, potato and sweet corn soup

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Allergen – None.

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g NF Nut free GF Gluten free EF Egg free DF Dairy free Main meal

Ingredients

Oil – rice bran - 1 tbsp.

Onion – brown - 200 grams (Diced)

Garlic – crushed - 20 grams

Chicken – thigh s/off - 600 grams (Fine dice)

Potato - 800 grams (Peeled, dice small)

Chicken stock - 3.0 litres (Salt reduced)

Corn kernels - frozen - 650 grams

Parsley - ¼ bunch (Chopped)

Pepper – white - 1 tsp.

Oil – rice bran - 50 ml

Onion – brown - 500 grams (Diced)

Garlic – crushed - 45 grams

Chicken – thigh s/off - 1.5 kg (Fine dice)

Potato - 2.0 kg (Peeled, dice small)

Chicken stock - 7.0 litres (Salt reduced)

Corn kernels - frozen - 1.5 kg

Parsley - ½ bunch (Chopped)

Pepper – white - ¾ tbsp.

Oil – rice bran - 100 ml

Onion – brown - 1.0 kg (Diced)

Garlic – crushed - 90 grams

Chicken – thigh s/off - 3.0 kg (Fine dice)

Potato - 4.0 kg (Peeled, dice small)

Chicken stock - 14 litres (Salt reduced)

Corn kernels - frozen - 3.0 kg

Parsley - 1 bunch (Chopped)

Pepper – white - 15 grams

Method

Heat oil in a large pot, add onion and garlic sweat off for 5 minutes.
Add chicken thigh meat and cook off for 5-10 minutes, add potato and cook for a further 5 minutes, stirring often.
Add chicken stock and pepper, bring to the boil, turn down to a simmer and cook for 35-45 minutes.
Add the corn kernels and parsley to the soup, cook for another 10 minutes.
Check seasoning.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.