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.
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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?

suitable-for-freezing-recipe-card

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: 6
Rating: 4.83
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

People 10 minutes 1 hour

Calories

WW

Slimming World 

216kcal 2

Smart Points (Flex/Freestyle)

Zero

Syns

Per People Per People Per People
Suitable For Freezing icon Dairy Free icon
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

INSTRUCTIONS
  1. Sauté Ginger in a few sprays of Frylight until you start to smell it
  2. Brown the chicken in the pan with the ginger
  3. Deglazed the pan with a little water
  4. Add remaining ingredients except the Xanthin Gum, and bring to boil and simmer gently for an hour or so
  5. 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)

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

RECIPE NOTES

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.

IMPORTANT INFORMATION

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 pinchofnom.com 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 pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

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
2 Comments
  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. 🙂

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