Chicken and Corn Soup Australia

Ingredients

For this delicious Chicken and Corn Soup Australia you will need the following ingredients: 2 tablespoons olive oil, 1 large onion, finely diced, 2 garlic cloves, minced, 2 carrots, peeled and diced, 2 celery stalks, diced, 2 tablespoons fresh thyme leaves, 2 bay leaves, 3 cups chicken stock, 2 cups cooked chicken, shredded, 2 cups frozen corn kernels, 2 tablespoons cornflour mixed with 2 tablespoons water, 2 tablespoons chopped fresh parsley, Salt and pepper, to taste.

Instructions

Begin by heating the olive oil in a large soup pot over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is soft and translucent. Add the carrots and celery and cook, stirring often, until the vegetables are tender. Add the thyme and bay leaves and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Add the chicken, corn kernels, and cornstarch mixture to the soup and cook, stirring often, until the soup has thickened and the chicken is cooked through, about 10 minutes. Remove from the heat and stir in the parsley. Adjust the seasoning with salt and pepper to taste. Serve hot.

Nutrition Facts

One serving of this Chicken and Corn Soup Australia provides approximately 170 calories, 11g of protein, 7g of fat, and 17g of carbohydrates, including 2g of dietary fiber and 5g of sugar. It also provides a good source of vitamins A, C, and K, as well as iron and potassium. This soup is low in sodium and contains no cholesterol.

Serving Suggestions

This Chicken and Corn Soup Australia is a great meal on its own, but it can also be served with a side of crusty bread or a simple salad. For a heartier meal, add cooked noodles or rice to the soup. If you would like to make the soup vegetarian, simply substitute vegetable stock for the chicken stock and omit the chicken. You can also add other vegetables to the soup, such as diced potatoes, zucchini, or green beans.

Storage

This soup can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat over medium heat. Enjoy!