A very hearty soup that is low fat and delicious! To make this soup even a little healthier you can omit the salt.
Original recipe makes 20 servings
Ingredients
3 slices ham, chopped
1 onion, chopped
3 stalks celery, sliced thin
2 pounds peeled and cubed potatoes
3 cups chicken broth
1 1/2 cups water
1 1/2 pounds chicken tenderloins
4 cups fresh corn kernels
3 cups skim milk
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
salt and pepper to taste
6 teaspoons all-purpose flour
Directions
- 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.
Nutrition
Calories: 149 kcal
Carbohydrates: 17.1 g
Cholesterol: 24 mg
Fat: 4.4 g
Fiber: 2.1 g
Protein: 11 g
Sodium: 164 mg