Excellent method to waste one ingredient. This is a great Poached chicken, corn & capsicum soup and a few among my favorites. If you should be worried about the nutrient value of a number of the dishes, don't be. Even though it may be reduced in calories, even if you are not getting much nutritional value from it, it won't maintain you, and you'll just wind up hungry again and eating more calories than you would have. Nutrition facts tags tell you exactly what's from the meals you eat. It makes it possible to determine if you get a healthy and balanced diet. Each and every recipe we all share needs to get an ingredient tag. Some recipes also provide nutritional truth info. The fixing label lists the exact number in the area under. They're listed for each serving and as a percentage of the daily value.

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How to make Poached chicken, corn & capsicum soup

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

3 cups (750ml) Massel chicken style liquid stock
3cm piece ginger, roughly chopped
3 spring onions, cut into 5cm lengths
2 x 180g skinless chicken breast fillets, trimmed of excess fat
1 large red capsicum, chopped
2 cups (300g) frozen corn

Method

Step 1 Combine the chicken stock with 1L (4 cups) of water, the chopped ginger and the spring onion in a large saucepan, and bring to the boil over high heat. Reduce the heat to medium, add the chicken and simmer, covered, for 10 minutes or until chicken is cooked through. Halfway through the cooking time, add the chopped capsicum. Remove the chicken from the soup and slice thickly.
Step 2 Meanwhile, place the corn in the stock and cook for 3 minutes. Divide the sliced chicken among 4 serving bowls and pour the soup over top.