| Carbohydrates | 29.4 g |
| Energy | 277.9 kcal |
| Fats | 8.4 g |
| Fiber | 3.1 g |
| Protein | 20.7 g |
| Saturated Fats | 1.3 g |
| Sodium | 803.5 mg |
| Sugars | 3.8 g |
-
Total
52 -
difficulty
Easy -
Cost
Oriental Chicken & Corn Soup with Potato
By Janille O'Brien
Utensils
-
can
-
Bowl
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Hand Held Blender
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Spoon
-
Fork
Ingredients
Portions: 6
- 1 Pound Chicken Breast Fillet (cut into chunks)
- 2 Tablespoons MAGGI® Green Seasoning Original
- 1 Packet Maggi Season-Up! Ginger (10g)
- 2 Tablespoons Vegetable Oil
- 1 Unit Onion (minced)
- 2 Tablespoons Pimento/ Seasoning Peppers (minced)
- 1 Tablespoon Garlic (minced)
- 1/2 Teaspoon Ginger (minced)
- 1 Pound Potatoes (peeled and finely diced)
- 6 Cups Hot Water
- 2 Cubes MAGGI® Chicken Cubes
- 1 Packet Maggi® Soup it up! Thick & Spicy
- 1 Can Whole Kernel Corn (432g)
- 1 Stalk Chive (minced)
Instructions
- 1.In a bowl, season chicken breast with green seasoning and MAGGI® Season Up Ginger and set aside (for best results marinate overnight)
- 2.In a large heavy bottomed pot, heat 1 tablespoon of vegetable oil.
- 3.Add chicken breast and sear sides until golden brown in colour.
- 4.Remove chicken from the pot and set aside.
- 5.Add onion, pimentos, garlic and ginger to the pot and sauté until fragrant.
- 6.Add potatoes, 4 cups hot water and MAGGI® Chicken Cubes and seared chicken breast.
- 7.Bring to a boil and allow to cook until the potatoes are tender.
- 8.Remove chicken pieces, and shred in a small bowl. Set aside.
- 9.Remove pot from heat and using an immersion blender, blend the ingredients in the pot until smooth.
- 10.Place the pot back on the stove over medium heat, add MAGGI® Thick and Spicy Chicken Noodle Soup, 2 cups hot water and whole kernel corn.
- 11.Cook for an additional 10 minutes. Top with chives.
- 12.Serve immediately top with chives.
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