This soup is an excellent way to transform leftover chicken into something wholly different. Plenty of corn, both whole and pureed with milk, gives this soup a nice sweet-and-savory flavor. If you’ve got leftover vegetables, throw them in, too; just about any cooked veggies would make a good addition. Recipe serves 4.
What you’ll need:
- 1 tablespoon butter
- 6 green onions
- 2 tablespoons all-purpose flour
- 2 cups chopped cooked chicken breast (or rotisserie chicken)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10-ounce) packages frozen corn kernels, thawed
- 1 (14-ounce) can less-sodium chicken broth
- 2 cups fat-free milk
- 1/2 cup (2 ounces) shredded cheddar cheese
What you’ll do:
- Melt butter in a pot over medium-high heat.
- Remove the green onion tops and chop, set aside.
- Thinly slice the white portion of the green onion.
- Add the sliced white portion of the green onions to the melted butter and saute for 2 minutes.
- Add the flour, cook 1 minute, stirring constantly.
- Stir in the chicken, salt, pepper, 1 package of the frozen corn that has been thawed, and the broth.
- Bring to a boil.
- Reduce the heat and simmer for 5 minutes.
- While the mixture simmers, combine the remaining thawed package of corn and the milk in a blender.
- Process until smooth.
- Add the milk mixture to the pan and simmer for 2 minutes.
- Ladle 2 cups of soup into each bowl.
- Sprinkle evenly with the green onion tops and cheese.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!