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Cream of Chicken Corn Chowder
Cooking With Kids in Mind pg 101
Corn and chicken go so well together, just like love and marriage in the song! Add some noodles to thicken this soup even more, and you've got a culinary partnership whose flavor goes on forever!
Serves 4 (1 cup)
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
2 cups skim milk
1 cup frozen whole kernel corn, thawed
Scant 1 cup (1 1/2 oz) uncooked noodles
1 teaspoon dried parsley flakes
1 teaspoon dried onion flakes
1 cup (5 oz) diced cooked chicken breast
In a medium saucepan, combine chicken soup, skim milk, corn, uncooked noodles, parsley flakes, and onion flakes. Bring mixture to a boil. Stir in chicken. Lower heat and simmer for 15 minutes, or until noodles are tender, stirring occasionally.
1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 1 1/4 Protein, 1/2 Skim Milk, 1/2 Slider, 5 Optional Calories
235 Calories, 3 gm Fat, 20 gm Protein, 32 gm Carbohydrate, 394 mg Sodium, 164 mg Calcium, 1 gm Fiber
Diabetic: 2 Starch, 1 Meat, 1/2 Skim Milk
Edited by: PATTIANNE5 at: 6/6/2008 (11:18)