Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Fresh Squeezed Lemonade with Truvia
The summer's most classic beverage enjoyed for only five calories!
Home 
Recipes
Yield: Serves 5. Each serving: 1 cup.
Recipes
Chicken Corn Soup
| Nutrition Information | |
| Calories: | 163 |
| Total Fat: | 4.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 23mg |
| Sodium: | 315mg |
| Carbohydrates: | 18g |
| Dietary Fiber: | 3g |
| Sugars: | 2.6g |
| Protein: | 13g |
| Vitamin A: | 225.5iu (4%) |
| Vitamin C: | 7.6mg (12%) |
| Calcium: | 39mg (3%) |
| Iron: | 1.1mg (6%) |
1 cup chopped onion
2 cups diced celery
1 Tbsp vegetable oil
1 cup roasted chicken breast, skinless, diced
2 cups chicken broth
1 Tbsp all-purpose flour
1 cup water
2 cups frozen corn
ground black pepper, to taste
1 tsp garlic powder
1 Tbsp dried parsley
1/2 tsp dried thyme
Directions:
Heat a large soup pot over medium-high heat. Sauté 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 the mixture to a boil and add seasonings. Cook until vegetables are tender, about 8-10 minutes. Serve hot.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!