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+ servings

Chicken, Mushroom and Sweetcorn Soup

  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 216
  • Carbs 13G
  • WW Points:
  • 4 Green
  • 2 Blue
  • 2 Purple
4 Servings


  • 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


  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!