Sunday, October 2, 2011

Creamy Corn and Chicken Soup

Making homemade soup is a true comfort.  Compared to canned soup it is way cheaper to make, has real ingredients, and has way more flavor.  This surprisingly sweet and savory soup is ready in about 30 minutes and is done in 2 simple steps.  It is perfect for a warm lunch or as an entree for dinner.  It gets its texture and flavor from canned creamed corn and not from butter and cream, as one might assume.  This cuts down on cost, ingredients, fat, and calories, plus it adds a good source of carbohydrates to the soup.

Creamy Corn and Chicken Soup
Serves 6

1 tsp olive oil
1 onion, diced
5 carrots, sliced
2 stalks celery, sliced
2 cups reduced-sodium chicken stock
3 cups water
1 can cream corn
1 can "no salt" corn
1/2 pound cooked chicken, skinless
1/2 pound skim milk
Pepper, to taste

Heat the oil in a large saucepan over medium heat.  Add onions, celery, and carrots and cook for 3 minutes.  Add the remaining ingredients and simmer over low heat for 20 minutes.  Serve immediately.

Nutrition facts: 1 cup
150 calories, 18 g carbohydrate, 15 g protein, 3 g fat, 3 g fiber, 430 mg sodium

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