Low-Calorie Chicken Creamy Soup

Name: Low-Calorie Chicken Creamy Soup
Yield: 3 to 4 servings
Cuisine: British
Ingredients: 250 g Chicken Tenderloins OR Breast Fillet; Salt & White Pepper; 3 tablespoons Corn Starch OR Potato Starch; 1 Onion; 1 Carrot; 1 small head Broccoli; 2 cups Chicken Stock OR Vegetable Stock; 1 Bay Leaf; 1/2 cup Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

Recently I have been cooking low-calorie soups for my husband every day. I am good at making low-calorie soups because Japanese soups are basically low-calorie as we don’t use Oil and Butter. We simply boil a variety of ingredients in stock. I cooked this ‘Chicken Creamy Soup’ in the same way and thickened it using Corn Starch. This soup is low-calorie, yet quite satisfying.

Hiroko Liston @hirokoliston

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Ingredients

3 to 4 servings

250 gChicken Tenderloins OR Breast Fillet
Salt & White Pepper
3 tablespoonsCorn Starch OR Potato Starch
1Onion
1Carrot
1small head Broccoli
2 cupsChicken Stock OR Vegetable Stock
1Bay Leaf
1/2 cupMilk

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Steps

1

Cut Chicken into bite-size pieces, season with Salt & Pepper, sprinkle with Corn Starch OR Potato Starch, and coat each piece well.
2

Cut all Vegetables into the size that is easy to eat.
3

Place Chicken Stock (OR Vegetable Stock) in a large saucepan OR pot, add Onion, Carrot and Bay Leaf, and bring to the boil. Cook over medium heat until nearly soft.
4

Add Broccoli and bring back to the boil, then add Chicken, and cook for a few minutes, stirring occasionally. When Chicken is cooked and soup is thick, add Milk, and season with Salt & White Pepper.