Chicken, Corn and Swiss Chard Soup

Chicken, Corn and Swiss Chard Soup

Try this soup which features Asian flavors.


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Serves: 3 person(s) Change

Preparation Time: 15 mins
Cooking Time: 15 mins

Yield: 3 x approx. 1-3/4 cup servings

Low-Carb Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 3 cup good quality reduced-sodium chicken stock
  • 1 tsp grated fresh ginger
  • 1 clove garlic, crushed
  • 1 tsp grated lemon zest
  • 2 skinless chicken breasts (about 4 oz each)
  • 2 Swiss chard (silverbeet) or bok choy, shredded
  • 1/2 cup sweet chili sauce
  • 1 pinch of black pepper
  • 270.00 g canned corn kernels, drained and reserve liquid


Combine stock, ginger, garlic, lemon rind, and reserved corn kernel liquid in a large saucepan.

Poach chicken breasts for 6 to 8 minutes, or until cooked. Remove chicken from stock, strain stock and discard solids, slice chicken into bite-sized pieces.

Return stock to saucepan with corn kernels, chard and chicken. Simmer over low heat, 5 minutes. Add salt and pepper; serve topped with sweet chili sauce.


Can serve soup with a swirl of light sour cream or low-fat yogurt.

Serving suggestion is not included in the nutritional analysis.