A creamy, comforting chicken and sweet corn soup loaded with tender chicken, pasta, and kale, finished with melted cheddar cheese for a hearty one-pot meal.
Nutrition
Provides a good balance of protein from chicken and dairy, carbohydrates from pasta and corn, with added vitamins and minerals from kale, though moderate in fat and sodium from cheese and stock.
| Calories | 660 kcal |
| Energy | 2763 kJ |
| Protein | 41 g |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 105 mg |
| Carbohydrate | 61 g |
| Sugars | 16 g |
| Dietary Fibre | 5 g |
| Sodium | 800 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Chicken and Sweet Corn Soup with Pasta
RecipeTin Eats (Nagi)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For The Soup:
Sprinkling (optional)
Equipment
Garlic crusher
Can Opener
Large pot
Wooden spoon or stirring utensil
Knife
Cutting board
Grater or box grater
Instructions
Sprinkle each side of the chicken with the salt and pepper.
Heat the oil in a large pot over high heat. Put the chicken in and sear each side for 1 1/2 minutes or until light golden, then remove (it doesn't matter if it's not cooked through).
Into the same pot, add the onion and garlic. Cook for 2 to 3 minutes or until translucent. Add the creamed corn, corn, stock, milk, salt and pepper. Bring to a simmer.
Meanwhile, cut the chicken into 1cm / 0.4" cubes.
Add the pasta and chicken (and any juices on the cutting board). Cook for 3 minutes (or whatever the pasta cook time is).
Add cheese and stir to melt. Add the kale and stir until it wilts.
Chicken and Sweet Corn Soup with Pasta
RecipeTin Eats (Nagi)
4
servings
0
per serve
0
minutes
A creamy, comforting chicken and sweet corn soup loaded with tender chicken, pasta, and kale, finished with melted cheddar cheese for a hearty one-pot meal.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
For The Soup:
Sprinkling (optional)
Equipment
Garlic crusher
Can Opener
Large pot
Wooden spoon or stirring utensil
Knife
Cutting board
Grater or box grater
Instructions
Sprinkle each side of the chicken with the salt and pepper.
Heat the oil in a large pot over high heat. Put the chicken in and sear each side for 1 1/2 minutes or until light golden, then remove (it doesn't matter if it's not cooked through).
Into the same pot, add the onion and garlic. Cook for 2 to 3 minutes or until translucent. Add the creamed corn, corn, stock, milk, salt and pepper. Bring to a simmer.
Meanwhile, cut the chicken into 1cm / 0.4" cubes.
Add the pasta and chicken (and any juices on the cutting board). Cook for 3 minutes (or whatever the pasta cook time is).
Add cheese and stir to melt. Add the kale and stir until it wilts.
Nutrition
Provides a good balance of protein from chicken and dairy, carbohydrates from pasta and corn, with added vitamins and minerals from kale, though moderate in fat and sodium from cheese and stock.
| Calories | 660 kcal |
| Energy | 2763 kJ |
| Protein | 41 g |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 8 g |
| Cholesterol | 105 mg |
| Carbohydrate | 61 g |
| Sugars | 16 g |
| Dietary Fibre | 5 g |
| Sodium | 800 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
