Chicken and corn are a combination you simply can’t resist. Together, they make the soup incredibly hearty and comforting.
Deboning cooked chicken drumsticks does take a bit of effort, but for soup, I can’t give up the deep umami flavour that the bones create. Instead of canned corn, I use fresh corn on the cob for a richer, deeper taste.
Cabbage adds volume to the soup, so one bowl is usually very filling (though Lee somehow manages two servings every time 😅).
Make this soup today and appreciate the richness that whole foods bring to us. Enjoy!
Low cal Hearty Chicken Corn soup
Difficulty: Medium8
servings20
minutes1
hour416
kcal42
g41
g17
gIngredients
Chicken drumsticks
10 pieces (about 1.6 kg, 1300g with out bone)Garlic
60 g, mincedSalt
10 gOnion
250 g, choppedCarrot
400 g, choppedCorn on the cob
1100g, wholeCabbage
1000 g, roughly choppedWater
2000 gChicken stock
1 cube (20 g)
Directions
- Preparation
- Chop the onion, carrot, cabbage, and corn.
- Cut each corn cob into 3 to 4 pieces.
- Cooking
- Heat a large pot over medium heat. Add the chicken drumsticks and cook until lightly golden.
- Add salt and minced garlic. Cook for another 3 minutes until fragrant.
- Add the onion and carrot, and stir well to combine.
- Add the corn, pour in the water, and bring to a boil. Cook for 25 minutes, skimming off any scum that rises to the surface.
- Remove the scum, then add the cabbage on top.
- Continue boiling for another 30 minutes, until the cabbage is very soft and the soup is rich in flavour.
- Remove the drumsticks from the pot, rinse briefly under cold water, then debone the chicken. Add the meat back into the soup and discard the bones. This makes portioning much easier.
- Divide into 8 servings.
- Enjoy warm!
Recipe Video
Notes
- When tracking calories, I calculated the chicken as 1.3 kg of meat without bones: 100 g chicken skin + 1200 g chicken thigh meat (bone weight approx. 300 g).
- When portioning the soup, separate the corn and divide it first. It makes portioning much easier and more even.