Syn Free Chicken, Mushroom and Sweetcorn Soup | Slimming World

We’re a house of soup lovers. We really like good soup – probably because it’s so east to make! This Syn Free Chicken, Mushroom and Sweetcorn Soup is slightly different as we usually do it in the pressure cooker so it cooks in 45 minutes and you don’t have to add a stock cube.
chicken, sweetcorn soup

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Having said that, we’ve given you the stove top method below.

This Syn Free Chicken, Mushroom and Sweetcorn Soup is great as a starter to a Syn Free or Low Syn Chinese Fakeaway!

Can I freeze this Syn Free Chicken, Mushroom and Sweetcorn Soup?


This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.

Make sure it’s piping hot before serving!

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Chicken, Mushroom and Sweetcorn Soup recipe.

Frylight Find Out More

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Syn Free Chicken, Mushroom and Sweetcorn Soup

Votes: 7
Rating: 4.57
Rate this recipe!


Prep Time

Cooking Time

People 10 minutes 1 hour



Slimming World 

216kcal 2

Smart Points (Flex/Freestyle)



Per People Per People Per People
Suitable For Freezing icon Dairy Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Remove the skin from the chicken legs. Season well with salt and pepper
  2. Mist the pan with low calorie cooking spray, and saute the chicken legs until they have a little colour. Remove them from the pan and set aside.
  3. Deglaze the pan with a little water
  4. Sauté Ginger in a few sprays of Frylight until you start to smell it
  5. Brown the chicken in the pan with the ginger
  6. Deglazed the pan with a little water
  7. Return the chicken legs to the pan and add remaining ingredients (except the Xanthan Gum), and bring to boil and simmer gently for an hour or so.
  8. To thicken the soup slightly whisk in about 1/4 tsp of Xanthan Gum (or 1-2 tsp of cornflour mixed with a little water. If you do use cornflour remember to add 1 syn)
  9. Fish out the bones before serving!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. I’m a bit confused by this recipe? So am I frying the chicken legs what about the bones? Do I remove them before adding the stock and boiling or after boiling? Can you add to the recipe to make it clearer
    Thanks in advance

    1. Hi Joanne
      The meat will just fall off the bone during cooking, so you just need to lift the bones out before you serve the soup. 🙂

    1. Hi Lily
      Cornflour is listed at 0.5 Syns per level tsp, so if you use 2 teaspoons to make the recipe, (1 Syn total) this would be divided by the number of portions.

    1. Hi Hayley
      I’m afraid we haven’t tried this in a PKP, so can’t advise on alterations to the cooking method. It would be worth checking the instruction manual to see if there are suggestions for converting recipes there. Thanks for getting in touch!

  2. Hi, I haven’t got a pressure cooker so would cook on the stove. Do you follow the same instructions? How long would you then cook on the stove for? Thanks in advance 😊

    1. Hi Izzie,
      The recipe blurb explains that this would take around 45 mins in pressure cooker, but that the method listed is for making the soup on the stove. I’ve amended the wording slightly on the instructions to make this clearer.
      Hope that helps.

    1. Hi Lynn
      We use chicken legs in this recipe as they have so much more flavour. You can use chicken breasts instead, but please ensure that the meat is fully cooked throughout. Thanks for getting in touch!

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!