Chicken, Mushroom and Sweetcorn Soup

  • 10MINS
  • 1HR
  • 216KCAL

This delicious, slimming friendly Chicken, Mushroom and Sweetcorn Soup is warming and hearty – great if you’re calorie counting or following Weight Watchers!

Easy Peasy Chicken, Mushroom and Sweetcorn Soup pinchofnom.com
4

NutritionPer Serving

  • Calories216
  • Carbs13g
  • Protein25g
  • Fat8g
  • Saturates2g
  • Sugars4g

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!

This delicious, slimming friendly Chicken, Mushroom and Sweetcorn Soup is warming and hearty – great if you’re calorie counting or following Weight Watchers!

Here at Pinch of Nom, we are massive soup lovers – partly because it’s so easy to make! We’ve given you the stove top method below, but this Chicken, Mushroom and Sweetcorn Soup is slightly different as we usually do it in the pressure cooker, so it cooks in just 45 minutes and you don’t even have to add a stock cube.

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

What diets is this Chicken, Mushroom and Sweetcorn Soup suitable for?

This Chicken, Mushroom and Sweetcorn 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
  • Soy sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken, Mushroom and Sweetcorn Soup recipe?

  • You need to count 4 Points per portion of this Chicken, Mushroom and Sweetcorn Soup recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Chicken, Mushroom and Sweetcorn Soup recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Chicken, Mushroom and Sweetcorn Soup recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken, Mushroom and Sweetcorn Soup?

You don’t need any special ingredients for this recipe.

How many Calories are in this Chicken, Mushroom and Sweetcorn Soup?

There are 216 Calories per portion in this Chicken, Mushroom and Sweetcorn Soup, which means it falls into our Everyday Light category.

This Chicken, Mushroom and Sweetcorn Soup is 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

Remove the skin from the chicken legs. Season well with salt and pepper.

Step 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.

Step 3

Deglaze the pan with a little water.

Step 4

Sauté ginger in a few sprays of low calorie cooking spray until you start to smell it.

Step 5

Brown the chicken in the pan with the ginger.

Step 6

Deglaze the pan with a little water.

Step 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.

Step 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.

Step 9

Fish out the bones before serving!

What could I serve alongside this Chicken, Mushroom and Sweetcorn Soup?

The following recipes 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 simmer 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 of Chicken, Mushroom and Sweetcorn Soup 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 microwave proof container with 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.

Our NEW cookbook Everyday Light is OUT NOW!

Chicken, Mushroom and Sweetcorn Soup

This delicious, slimming friendly Chicken, Mushroom and Sweetcorn Soup is warming and hearty – great if you’re calorie counting or following Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 216
  • Carbs 13G
WW Points
  • 4 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 3 whole chicken legs skin removed
  • 1 cm ginger minced
  • 1 tbsp soy sauce
  • 1 tin sweetcorn
  • 300 g mushrooms chopped
  • 2 tbsp oyster sauce
  • 500 ml chicken stock Made up with 2 stock cubes and boiling water
  • ¼ tsp xanthan gum
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  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 low calorie cooking spray 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 the boil and simmer gently for an hour or so.
  8. To thicken the soup, slightly whisk in about ¼ tsp of xanthan gum (or 1-2 tsp of cornflour mixed with a little water.
  9. Fish out the bones before serving!

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Our NEW cookbook Everyday Light is OUT NOW!

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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

Reply

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 ????

Reply

HayleySunday 11th November 2018

How would this cooking method be altered for pressure king pro please? Thanks ????

Reply

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

Reply

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