Chicken & Corn Soup
Chicken & Corn Soup
Serves 4
1 leek finely sliced
1/2 tbs olive oil
2 cloves garlic crushed
300g chicken thigh fillets thinly sliced
440g tin corn slightly blended
4 cups chicken stock
2 spring onions ( green part ) finely sliced
salt and pepper
Nuts & Bolts
1. In a medium size pot on medium-low heat add olive oil, leek and garlic and saute for 2-3 minutes.
2. Add sliced chicken and cook, stirring for 5 minutes.
3. Add slightly blended corn, chicken stock and spring onions. Simmer for 15-20 minutes.
Season to taste
Calories per serving : 250
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.