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Chicken Corn Soup




Source of Recipe


Linda B., HCE agent


List of Ingredients




1 Tbsp vegetable oil
1 C. chopped onion
2 C. diced celery
1 C. roasted chicken breast, skinless, diced
2 C. chicken broth
1 Tbsp all-purpose flour
1 C. water
2 C. frozen corn
Ground black pepper, to taste
1 tsp garlic powder
1 Tbsp dried parsley
1/2 tsp dried thyme

Recipe



Heat a large soup pot over medium high heat. Saute’ onion and celery in vegetable oil until golden, about 3 minutes.

Add the chicken breast and broth. Mix the flour with the water and add to pot. Add the corn.

Bring mixture to a boil and add seasonings. Cook until vegetables are tender, about 8-10 minutes. Serve hot.

Nutritional information: Serves 5. Each serving - 1-1/2 cups

Calories 163, fat 4.5 g , saturated fat 1 g , cholesterol 23 mg, sodium 315 mg, carbohydrate 18 g, fiber 3 g, Protein 13 g.