Chicken and Sweetcorn Soup

This tasty soup is great for light evening meals and weekend lunches.
Serves: 4
  • 2 x 150g chicken breast
  • 500ml water
  • 1 bay leaf
  • 1 tsp vegetable oil
  • 1 small tin of sweetcorn in water, undrained (198g)
  • 2 sticks celery, chopped
  • 1 onion, diced
  • 1 garlic clove
  • 1 chicken stock pot
  • 170g Carnation Evaporated Milk
  • Very easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    5 mins PT5M

    Cook time
    45 mins PT45M

Each serving typically contains

  • Energy 987kJ 234kcal 12%
  • Fat 6.6g 9%
  • Saturates 2.8g 14%
  • Sugars 12.8g 14%
  • Salt 1.58g 26%

of an adult's Reference Intake (RI)*
Energy per 100g: 286kJ/68kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Place the chicken and bay leaf in a saucepan and cover with cold water. Allow the water to come to the boil and then turn down to a low simmer for 20 minutes, until the chicken is cooked.
  2. Remove the chicken from the water (keep the liquid) and once cooled, shred using two forks. Discard the bay leaf.
  3. In the meantime fry the onion, celery and garlic in a saucepan with the oil until glassy and cooked. Add the sweet corn (including liquid) and the liquid from the chicken bring to a simmer for 10 min.
  4. Pour in the Carnation Evaporated Milk and add the shredded chicken. Bring to the boil for 2min and serve hot.

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