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.
3 to 4 Servings
250g Chicken Tenderloins OR Breast Fillet
Salt & White Pepper
3 tablespoons Corn Starch OR Potato Starch
1 small head Broccoli
2 cups Chicken Stock OR Vegetable Stock
1 Bay Leaf
1/2 cup Milk
- Cut Chicken into bite-size pieces, season with Salt & Pepper, sprinkle with Corn Starch OR Potato Starch, and coat each piece well.
- Cut all Vegetables into the size that is easy to eat.
- 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.
- 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.
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