Low Fat Easy Chicken and Corn Soup

There is probably a million different variations of this traditional chinese soup that you could find online. This is an easy one that doesn’t take long to make.

The other bonus is that it’s low fat, low carb and high on flavour!


300 grams chicken breast meat

3 litres of chicken stock (or substitute)

1 onion diced

2 celery stalks sliced thin

1 clove crushed garlic

splash of olive oil

1 440 gm tin corn kernels

1 440gm tin of creamed corn

salt and pepper


1. Fry the onion, celery and garlic in the olive oil in the bottom of a heavy based stock pot for 3-5 minutes.

2. Add chicken stock and bring to boil.

3. Add the chicken breast meat and reduce to a simmer for 20 minutes.

4. Remove chicken breast and set aside to cool.

5. Add the tins of corn and stir in.

6. Shred the chicken and return to the pot and stir.

7. Season to taste and serve with a sprinkling of  sliced chives or spring onions.

If I was entertaining I would slowly drizzle an egg white into the swirling soup to add another element of texture and flavour, but I’m not a fan of eggs so I skip that step.

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