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Cream Corn & Chicken Soup

 
One serving costs about $1.54

$1.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,dairy-free,gluten free,dairy free lunch,soup,main course,main dish,dinner
spoonacular Score:61%

Spoonacular Score: 61%

 

Cream Corn & Chicken Soup might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 560 calories, 40g of protein, and 25g of fat each. For $1.54 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 1 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up egg, onion, chicken stock, and a few other things to make it today. Autumn will be even more special with this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. If you like this recipe, take a look at these similar recipes: Cream of Corn Soup, Cream of Roasted Red Bell Pepper Soup with Roasted Sweet Corn and Cilantro- Lime Sour Cream, and Cream of Corn Soup with Bacon.

Ingredients

Servings:
2
2  canned chicken
canned chicken
0.5 can
0.5 can canned cream corn
canned cream corn
0.63 qt
0.63 qt cooked chicken stock
cooked chicken stock
0.5
0.5  white onion
white onion
1
1  egg
egg
1 cup
1 cup cornstarch in
cornstarch in
some
some salt and pepper
salt and pepper
some
some sesame oil
sesame oil
some
some spring onion
spring onion
2  canned chicken
2
canned chicken
0.5 can canned cream corn
0.5 can
canned cream corn
0.63 qt cooked chicken stock
0.63 qt
cooked chicken stock
0.5  white onion
0.5
white onion
1  egg
1
egg
1 cup cornstarch in
1 cup
cornstarch in
some salt and pepper
some
salt and pepper
some sesame oil
some
sesame oil
some spring onion
some
spring onion

Equipment

whisk
whisk
pot
pot
whisk
whisk
pot
pot


Instructions

Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil. While boiling, chop onions. Then whisk the egg. Set them aside. Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes. Once chicken is cooked, turn off heat. Do not throw away the broth. Chop chicken in bits, the size of a corn kernel. Set aside. In the broth, add chicken bullion, if desired, and turn on the heat. Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes. Prepare cornstarch water and mix in soup to thicken. Mix in the egg and use a fork to whisk lightly. Turn off heat. Add a few drops of sesame oil and garnish with chopped spring onions. Stir and serve immediately. Season with more salt and pepper as needed. Drop some hard boiled quail eggs for a chunky, hearty soup.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.54
Ingredient
2 canned chicken
½ cans canned cream corn
1 liter cooked chicken stock
½ white onion
1 egg
1 cup cornstarch in
some sesame oil
some spring onion
Price
$0.03
$0.77
$2.95
$0.12
$0.24
$0.55
$1.35
$0.16
$6.17

Nutritional Information

Quickview
560 Calories
39g Protein
25g Total Fat
41g Carbs
15% Health Score
Limit These
Calories
560k
28%

Fat
25g
39%

  Saturated Fat
5g
32%

Carbohydrates
41g
14%

  Sugar
2g
3%

Cholesterol
152mg
51%

Sodium
484mg
21%

Get Enough Of These
Protein
39g
80%

Vitamin B3
12mg
62%

Selenium
41µg
59%

Phosphorus
347mg
35%

Vitamin B6
0.68mg
34%

Zinc
2mg
19%

Vitamin B2
0.31mg
18%

Vitamin B5
1mg
17%

Iron
2mg
14%

Vitamin K
14µg
14%

Potassium
473mg
14%

Magnesium
46mg
12%

Folate
44µg
11%

Vitamin B12
0.53µg
9%

Vitamin B1
0.12mg
8%

Copper
0.15mg
8%

Manganese
0.11mg
6%

Fiber
1g
6%

Vitamin C
4mg
6%

Vitamin A
225IU
5%

Calcium
34mg
3%

Vitamin E
0.39mg
3%

Vitamin D
0.22µg
1%

covered percent of daily need

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