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
1 small head Broccoli
200g Chicken Tenderloins *OR Breast Fillet
Salt & White Pepper
2 cups Chicken Stock OR Vegetable Stock
1 Bay Leaf
1/2 cup Milk
3 tablespoons Corn Starch *mixed with 3 tablespoons Water OR Milk
- Cut all Vegetables and Chicken into the size that is easy to eat. Lightly season Chicken pieces with Salt & White Pepper.
- 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 Chicken and Broccoli, and cook for a few minutes. Add Milk, bring back to the boil, and season with Salt & White Pepper.
- Mix Corn Starch and Water (OR Milk), gradually add the mixture to the soup, stirring well, and simmer for a few minutes.