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Corn with Chicken and Tomato Soup
Corn chicken and tomato make an unlikely scrumptious trio. Quick and easy to make a hearty soup. A simple but tasty treat! The tomato gives a tangy taste that is irresistible.
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Ingredients
- 1 tablespoon vegetable oil
- 200 g chicken breast fillet, cut into small cubes
- 1 medium tomato or 150 g, peeled and diced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon tomato paste
- 5 cups water or 1250 ml
- ½ cup frozen green peas or 80 g, thawed
- 1 tin canned sweetcorn, drained or 340 g
- 1 sachet MAGGI® Chicken Noodle Soup
- Pinch of saffron filaments
Products Used
Chicken Noodle SoupHow to Prepare
- Heat oil in a large non-stick saucepan, cook chicken for 3 mins or until chicken changes in color. Add and sauté tomato for another 2 mins or until it’s tender. Add parsley and coriander then stir for seconds.
- Add tomato paste, water, green peas, sweet corn, MAGGI® Chicken Noodle Soup and saffron. Bring to boil and simmer uncovered with occasional stirring for 10 mins then serve.
Nutritional Info
Energy: 164.00 Kcal
Protein: 12.00 g
Carbohydrate: 22.00 g
Fats: 4.10 g
Protein: 12.00 g
Carbohydrate: 22.00 g
Fats: 4.10 g
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