Chicken, Corn and Swiss Chard Soup
Try this soup which features Asian flavors.
Serves: 3 person(s) Change
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 3 x approx. 1-3/4 cup servings
Ingredients
- 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
- 9.45 oz canned corn kernels, drained and reserve liquid
Directions:
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.
Variations:
Can serve soup with a swirl of light sour cream or low-fat yogurt.
Serving suggestion is not included in the nutritional analysis.