Chicken and Corn Soup

Ingredients

• Chicken Breast100 g
• Corn1/2 unidad (125 g)
• Chicken Broth2/3 cup (161 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)
• Carrot1/2 medium (30 g)
• Turmeric1/4 teaspoon (1 g)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Place the broth in a pot with the corn divided in two and bring to high heat. Once boiling, cover, reduce the heat to medium and cook for 12-15 minutes.

2. 2

   Step 2

   Separately, heat the oil in a pan over high heat. While heating, chop the onion and cut the carrot into small pieces.

3. 3

   Step 3

   Once heated, add the onion and a pinch of salt and sauté for 5-7 minutes over low heat. Once translucent, add the turmeric and stir.

4. 4

   Step 4

   Add the chicken along with the carrot, stir and cook for 2 to 3 minutes.

5. 5

   Step 5

   Add the onion, carrot and chicken to the broth along with the corn. Cover and boil for 6 minutes or until the corn is tender and the chicken is done.

6. 6

   Step 6

   Once done, add the parsley and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Corn Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.