SUBMITTED BY: Cheryl Long PHOTO BY: cookinme
“A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.”
|1 slice ham, chopped||140 ml skim milk|
|1 onion, chopped||4 g dried thyme|
|1 stalk celery, sliced thin||1 g ground black pepper|
|180 g peeled and cubed potatoes||salt and pepper to taste|
|140 ml chicken broth||3 g all-purpose flour|
|70 ml water|
|135 g chicken tenderloin|
- Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
- Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
- Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
- Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.
Tested by Tokeloshe