Recently I have been cooking low-calorie soups for my husband every day. I am good at making low-calorie soups because Japanese soups are basically low-calorie as we don’t use Oil and Butter. We simply boil a variety of ingredients in stock. I cooked this ‘Chicken Creamy Soup’ in the same way and thickened it using Corn Starch. This soup is low-calorie, yet quite satisfying.

Makes

3 to 4 Servings

Ingredients

250g Chicken Tenderloins OR Breast Fillet
Salt & White Pepper
3 tablespoons Corn Starch OR Potato Starch
1 Onion
1 Carrot
1 small head Broccoli
2 cups Chicken Stock OR Vegetable Stock
1 Bay Leaf
1/2 cup Milk

Method
  1. Cut Chicken into bite-size pieces, season with Salt & Pepper, sprinkle with Corn Starch OR Potato Starch, and coat each piece well.
  2. Cut all Vegetables into the size that is easy to eat.
  3. Place Chicken Stock (OR Vegetable Stock) in a large saucepan OR pot, add Onion, Carrot and Bay Leaf, and bring to the boil. Cook over medium heat until nearly soft.
  4. Add Broccoli and bring back to the boil, then add Chicken, and cook for a few minutes, stirring occasionally. When Chicken is cooked and soup is thick, add Milk, and season with Salt & White Pepper.