Chicken Soup with Lime
Poaching chicken creates an intense, clear broth. However, you can make an even quicker version using leftover chicken or turkey. Sprinkle soup with sliced warm tortillas and hot pepper sauce and serve with a romaine-and-avocado salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 150 |
| pro | 21 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 39 mg |
| sodium | 819 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 2% |
| vit C | 5% |
| folate | 9% |
-
2 green onions
4 cups (1 L) chicken stock
2 boneless skinless chicken breasts
1 cup (250 mL) frozen corn kernels
1 tsp (5 mL) dried oregano
2 tbsp (25 mL) lime juice
Preparation:
Chop green onions; reserve white and green parts separately.
In large saucepan, bring chicken stock to simmer over medium heat. Add chicken and white parts of onions; cover and simmer until chicken is no longer pink inside, about 15 minutes.
Remove chicken; set aside. Add corn and oregano to pan; simmer for 5 minutes. Stir in lime juice.
Meanwhile, using 2 forks, shred chicken or use knife to thinly slice. Ladle soup into bowls; top with chicken and green parts of onions.
Additional Information
-
Variation
Chicken Soup with Tomato and Coriander: Omit green onions and oregano. Add 2 tbsp (25 mL) finely chopped fresh coriander to stock before poaching chicken. Add 1 tomato, seeded and diced, to soup along with corn. Serve sprinkled with 2 tbsp (25 mL) chopped fresh coriander.
Source
CanadianLiving Magazine: January 2003
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »