Chicken, Mushroom and Sweetcorn Soup
This delicious, slimming friendly Chicken, Mushroom and Sweetcorn Soup is warming, hearty and perfect for lunch! We've added in ginger, soy sauce and oyster sauce, for Asian-inspired flavour in every spoonful.
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NutritionPer Serving
- Calories257
- Carbs11g
- Protein22g
- Fat14g
- Saturates3.7g
- Sugars3.9g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Here at Pinch of Nom, we’re massive soup lovers – partly because it’s so easy to make! This Asian-inspired broth is no exception, and it makes for a hearty, comforting lunch on chillier days.
We’ve used budget-friendly chicken legs for the deep, rich flavour they add to the soup. After an hour simmering on the hob, the meat should easily fall off the bone.
This flavourful soup is great as a starter to a Chinese-style Fakeaway, but we also love it on its own for a healthy, low-calorie lunch option. It’s freezer-friendly too, so you can portion up any leftovers to stash away for a grey, rainy day!
What diets is this Chicken, Mushroom and Sweetcorn Soup suitable for?
This easy soup recipe is suitable for dairy-free diets.
It can be made gluten-free as long as you swap out the following ingredients for gluten-free versions:
- Oyster sauce
- Stock cubes
- Soy sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken, Mushroom and Sweetcorn Soup?
You don’t need any special ingredients for this recipe.
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‘Great winter warmer’
How many Calories are in this Chicken, Mushroom and Sweetcorn Soup?
There are 257 Calories per portion in this Chicken, Mushroom and Sweetcorn Soup, which means it falls into our Everyday Light category.
It’s perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Season the chicken legs with salt and pepper.
Step 2
Spray a pan with low-calorie cooking spray and set on a medium heat. Add the chicken legs and fry, turning over every so often until browned on all sides. Remove from the pan and set aside.
Step 3
Deglaze the pan with a little water.
Step 4
Respray the pan with low-calorie cooking spray and add the ginger. Fry until it becomes fragrant.
Step 5
Return the chicken legs to the pan and add the remaining ingredients (except the cornflour), and bring to the boil. Lower the heat and simmer gently for an hour.
Step 6
To thicken the soup: if using xanthan gum, whisk into the pan. If using cornflour, add the cornflour and water mixture to the pan and continue to simmer until the soup is the desired thickness.
Step 7
Remove the bones and serve!
What could I serve alongside this Chicken, Mushroom and Sweetcorn Soup?
The following dishes would go great with our Chicken, Mushroom and Sweetcorn Soup recipe:
How do you know when this Chicken, Mushroom and Sweetcorn Soup is cooked?
The soup should be brought to the boil and gently simmered for an hour or so. Make sure to fish out the bones before serving!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Chicken, Mushroom and Sweetcorn Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers in the fridge for approximately 3 days or so.
Can I freeze this 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 (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.
How do I reheat this Chicken, Mushroom and Sweetcorn Soup?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chicken, Mushroom and Sweetcorn Soup
This delicious, slimming friendly Chicken, Mushroom and Sweetcorn Soup is warming, hearty and perfect for lunch! We've added in ginger, soy sauce and oyster sauce, for Asian-inspired flavour in every spoonful.
-
Prep Time
10 MINS
-
Cook Time
1 HR
- KCals 257
- Carbs 11G
Instructions
- Season the chicken legs with salt and pepper.
- Spray a pan with low-calorie cooking spray and set on a medium heat. Add the chicken legs and fry, turning over every so often until browned on all sides. Remove from the pan and set aside.
- Deglaze the pan with a little water.
- Respray the pan with low-calorie cooking spray and add the ginger. Fry until it becomes fragrant.
- Return the chicken legs to the pan and add the remaining ingredients (except the cornflour), and bring to the boil. Lower the heat and simmer gently for an hour.
- To thicken the soup: if using xanthan gum, whisk into the pan. If using cornflour, add the cornflour and water mixture to the pan and continue to simmer until the soup is the desired thickness.
- Remove the bones and serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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4 comments
See what others have to say
LynnFriday 8th March 2019
Hi. Can u use chicken breasts instead and would the cooking time etc change thanks
IzzieThursday 10th January 2019
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 ????
HayleySunday 11th November 2018
How would this cooking method be altered for pressure king pro please? Thanks ????
JoanneSaturday 10th February 2018
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
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